CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Nutrition Facts : Fiber 4 g
WHITE CHOCOLATE RASPBERRY TART
Words can't describe...beautiful, creamy and delicious! Make this only when raspberries are in season and you'll be sure to impress your guests...if you don't keep it for yourself!
Provided by LovesSweets
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
- Stir in mascarpone cheese until mixture is smooth and uniform.
- Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
- Shave dark chocolate over tart if desired.
Nutrition Facts : Calories 491.3, Fat 31.7, SaturatedFat 16.4, Cholesterol 28.3, Sodium 178.9, Carbohydrate 48.3, Fiber 2.4, Sugar 34.9, Protein 5.4
RASPBERRY AND WHITE CHOCOLATE GANACHE TART
Celebrate the season with the fresh taste of luscious raspberries and creamy white chocolate in a baked chocolate tart. This is a special occasion treat that should be chilled for at least one hour before serving. Beautiful -
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
- Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
- FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
- ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.
Nutrition Facts : Calories 416.3, Fat 26.4, SaturatedFat 16, Cholesterol 62.9, Sodium 95.7, Carbohydrate 42.1, Fiber 2.6, Sugar 30.3, Protein 4.6
WHITE CHOCOLATE RASPBERRY TART
I got this recipe out of the LCBO Food and Drink booklet a few years ago. I thought I would post it now since Raspberry season is soon here. A decadent tart that is especially easy to make. The mascarpone gives it a slight bite which makes it seem less rich when you eat it.
Provided by Dessertcher
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- For Crust:.
- Preheat oven to 375ºF (190ºC).
- Cut the butter into 1-inch (2.5-cm) cubes.
- Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well.
- Roll out or pat the pastry until 1/8 inch (3 mm) thick. Place in a 9-inch (23-cm) flan pan. Trim off excess and prick the pastry with a fork.
- Bake blind for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust.
- For Filling:.
- Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
- Stir in mascarpone cheese until mixture is smooth and uniform.
- Pack raspberries in a tight layer over base of tart shell. Pour over chocolate mixture covering berries evenly. Refrigerate for 3 hours. Shave dark chocolate over tart if desired.
Nutrition Facts : Calories 590.9, Fat 36.6, SaturatedFat 22.1, Cholesterol 106, Sodium 60.8, Carbohydrate 60.6, Fiber 2.6, Sugar 39.7, Protein 7.2
CHOCOLATE RASPBERRY TART WITH WHITE CHOCOLATE CREAM
This make ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving. Do not remove the bottom of the springform pan; simply place it on your serving plate.
Provided by goldensfurever
Categories Tarts
Time 1h
Yield 1 wedge, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.
- Place 1 egg white in a small bowl; beat with a fork until frothy. Add 3 tablespoons on the beaten egg white through food chute with food processor on; process just until combined. Discard any remaining egg white. Press the crumb mixture into a 9-inch round removable bottom tart pan or a 9-inch springform pan coated with cooking spray. Bake at 350°F for 7 minutes. Cool completely on a wire rack.
- To prepare the filling, combine milk, 2 tablespoons of sugar and an egg yolk in a small sauce pan. Sprinkle gelatin evenly over the mixture. Let stand 5 minutes. Cook over medium or until gelatin dissolves and mixture begins to thicken, stirring constantly. Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth. Scrape white chocolate mixture into a medium bowl. Place bowl in a large ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly. (Do not allow gelatin mixture to set). Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup of whipped topping. Scrape into prepared crust using a rubber spatula; Spread evenly to edge of the crust. Cover pan with plastic wrap; chill at least an hour.
- To prepare topping, place raspberries in a large bowl. Remove plastic wrap from tart pan; removes sides of tart pan. Heat jelly in a small saucepan until melted, stirring constantly. Remove from heat; stir in juice. Drizzle jelly mixture over raspberries; toss gently to coat. Spoon raspberry mixture evenly over filling. Refrigerate uncovered, 15 minutes. Garnish with chocolate curls and mint leaves if desired.
- calories 184 (29% from fat); fat 6g (sat. 3.1g, mono 0.6g, poly 0.3g); protein 3.6g; carb 30.5g; fiber 3.1g, chol 36mg; IRON 0.5mg; SODIUM 90mg; CALC 60mg.
- Taken from Cooking Light, May 2007 Issue.
Nutrition Facts : Calories 143.7, Fat 4.2, SaturatedFat 2.4, Cholesterol 36.5, Sodium 46.2, Carbohydrate 25, Fiber 3, Sugar 18.9, Protein 3.1
WHITE CHOCOLATE-RASPBERRY TART
This is a modified ganache of white chocolate and mascarpone cheese poured into a crust filled with fresh raspberries. Makes a simple, decadent dessert.
Provided by Vseward Chef-V
Categories Tarts
Time 22m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line 9-inch tart pan with removable bottom with dough; trim edges.
- Bake crust according to package directions for baking unfilled pie crust. Cool completely.
- Place chocolate in medium bowl.
- In small saucepan, bring cream just to a boil; pour over chocolate.
- Stir until melted.
- Stir in mascarpone cheese.
- Place 2 cups of the raspberries in crust in single layer.
- Pour chocolate mixture over berries.
- Top with remaining 2 cups raspberries.
- Refrigerate at least 3 hours. Store in refrigerator.
Nutrition Facts : Calories 313.1, Fat 19.5, SaturatedFat 10.7, Cholesterol 18.9, Sodium 106.1, Carbohydrate 32.8, Fiber 2.8, Sugar 24.6, Protein 3.4
WHITE CHOCOLATE-RASPBERRY TART, WITH ALMONDS AND PISTACHIOS
Ok, this is my new favourite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate - I'm in love! This has been adapted from 'The Chef's Table' and is really easy to put together. You can make the tart case in advance and then fill it 4-5 hours before serving. The recipe makes a 10" tart, but I have made a smaller one (8") by halving the filling, I made an extra tart case with the left over pastry and saved it for another day. Please see additional notes at end.
Provided by Nic2371
Categories Dessert
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- You will need a tart pan with a removable bottom that has been lined with baking parchment.
- Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
- For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
- Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
- When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
- Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
- For the tart filling:.
- Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
- In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
- Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
- Immediately sprinkle with remaining nuts.
- Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
- Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.
Nutrition Facts : Calories 629.2, Fat 44.5, SaturatedFat 26, Cholesterol 104.8, Sodium 237.2, Carbohydrate 52, Fiber 3, Sugar 29.6, Protein 7.8
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