WHITE CHOCOLATE & CARDAMOM TART WITH RASPBERRY DUST
Try this stunning white chocolate dessert to finish off your Sunday roast - sprinkle with freeze-dried raspberry dust to make it extra special
Provided by Cassie Best
Categories Dessert, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- Crack the cardamom pods open by squashing them gently using a pestle and mortar, or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan, heat gently, bubbling for 1-2 mins, then set aside to infuse for at least 2 hrs or, if you have time, cool then chill overnight.
- Roll out the pastry to the thickness of a £1 coin, then use to line a 23cm loose-bottom, fluted tart tin. Snip off most of the excess pastry with a pair of scissors, leaving about 2cm overhanging. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf. Remove the tart case from the fridge, line with baking parchment or foil, and fill with baking beans. Place on the baking sheet and bake for 15 mins, then remove the parchment or foil and beans, and return the case to the oven for a further 10 mins until cooked through and starting to turn golden around the edges. Remove from the oven and, while the pastry is still warm, use a small serrated knife to slice off the excess pastry. Set aside to cool a little while you prepare the filling.
- Reduce oven to 140C/120C fan/gas 1. Chop the chocolate into small pieces and place in a large bowl. Whisk the egg and sugar in another bowl. Measure the cardamom-infused cream and top back up to 300ml with a splash of extra cream. Pour back into the pan and warm through on the hob until just steaming, but not boiling, then strain onto the chopped chocolate, discarding the cardamom pods. Leave to stand for a few mins, then stir until smooth and glossy. Add the warm chocolate cream to the egg, whisking as you go, until combined. Pour into the tart case, then carefully slide into the oven. Bake for 30 mins until just set (the filling should still have a wobble), then remove and chill for at least 2 hrs, or overnight.
- Place the freeze-dried raspberries in a mortar, and crush with a pestle to a dusty texture. To serve, scatter the raspberry dust over the tart. Serve in slices with fresh raspberries on top and a jug of cream on the side.
Nutrition Facts : Calories 585 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
RASPBERRY VELVET TART
White chocolate and fresh raspberries make up this impressive tart, garnished with white chocolate leaves and more fresh berries. Originally from a December 1989 issue of Bon Appetit that featured chocolate desserts.For the white chocolate leaves, you will need 16 small thick leaves, such as lemon,camillia,or gardinia with 1/8-inch stems.
Provided by Leslie in Texas
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For Crust:.
- Mix flours and sugar in large bowl.
- Add butter and cut in until mixture resembles coarse meal.
- Beat yolk with cream to blend.
- Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
- Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
- (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
- Roll dough out on lightly floured surface to 1/8-inch-thick round.
- Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
- Trim and finish edges; refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Line pastry with foil or parchment and fill with beans or pie weights.
- Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
- Cool crust completely on wire rack.
- For Filling:.
- Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
- Mix in cream and butter; remove from over water.
- Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
- Pour chocolate mixture over, filling crust completely.
- Refrigerate until firm, about 1 hour.
- (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
- Arrange leaves and reserved berries decoratively atop tart.
- Sift powdered sugar lightly over and serve.
- For White Chocolate Leaves:.
- Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
- Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
- Refrigerate until firm, about 30 minutes.
- Gently peel off leaves, starting at stem end.
- (Can be prepared 1 week ahead. Cover airtight and refrigerate.).
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
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
RASPBERRY TART WITH ALMOND PASTRY
This tasty tart is the perfect summer dessert for a crowd
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
- To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.
Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
LIGHTER WHITE CHOCOLATE RASPBERRY CHEESECAKE
A less-fattening version of a super decadent dessert. Fresh raspberries, white chocolate...what could be better? How about not feeling so guilty about indulging?
Provided by carlysulli
Categories Cheesecake
Time 2h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Bring all ingredients to room temperature. Preheat oven to 325 degrees F. Coat a 9-inch spring form pan with cooking spray.
- In a food processor, make crumbs out of wafer cookies. Add sugar and pulse to combine. Stream in melted butter and pulse until crumbs are moist. Pour crumb mixture into the bottom of the spring form pan and press firmly into an even layer going all the way to the edges. Bake 10 minutes. Set aside to cool.
- To make the filling, add the ricotta cheese to the food processor and blend until very smooth. Add ricotta and cream cheese to a stand mixer fitted with a paddle attachment and beat until fluffy. And sugar and beat for five minutes. Add eggs and egg whites one at a time, beating to combine after each addition, then add vanilla.
- Add flour and salt and mix on low speed until combined. Stir in lemon zest, if using. With the mixer on low speed, drizzle in melted white chocolate to combine.
- Pour half of the filling over the cooled crust. Scatter fresh, halved raspberries evenly over the surface, and then top with remaining filling.
- Bake for at least 1 hour, until top looks set and cheesecake barely jiggles when shaken. Turn off the oven, crack the door and let cool gradually to prevent cracking.
- Decorate with fresh whipped cream and raspberry sauce.
Nutrition Facts : Calories 236.2, Fat 13.1, SaturatedFat 7.5, Cholesterol 46.5, Sodium 242.8, Carbohydrate 21, Fiber 1.1, Sugar 11.2, Protein 9
PLUM & RASPBERRY TART
This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don't be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don't worry about it breaking whilst baking, this should only happen if you forget to grease the baking tins and it might break as you remove the tarts. As long as the tins/cases are greased before you add the almond mixture there should be no breakages or leaks. Optional: Sea buckthorn powder to serve
Provided by hello
Categories Dessert
Time 1h10m
Yield 4 tarts
Number Of Ingredients 14
Steps:
- Preheat the oven to 160C/320°F.
- Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
- Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
- Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
- Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
- Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
- Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.
Nutrition Facts : Calories 1087.5, Fat 73.8, SaturatedFat 36.5, Cholesterol 186, Sodium 76.3, Carbohydrate 96.8, Fiber 12.7, Sugar 65.8, Protein 23.2
More about "white chocolate raspberry tart with almonds and pistachios food"
WHITE CHOCOLATE RASPBERRY TART - MARSHA'S …
From marshasbakingaddiction.com
Reviews 121Calories 715 per servingCategory Pies, Tarts & Crumbles
- Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an un-greased 23cm/9-inch fluted tart tin with a loose base. Refrigerate whilst preparing the filling.
- Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
- Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm - about 2 hours.
TEENY WHITE CHOCOLATE, PISTACHIO AND …
From womanandhome.com
RASPBERRY, PISTACHIO & WHITE CHOCOLATE GANACHE TART
From kerenruben.com
WHITE CHOCOLATE RASPBERRY TART! - JANE'S PATISSERIE
From janespatisserie.com
WHITE CHOCOLATE RASPBERRY TART (VEGAN + GF) - BIANCA …
From biancazapatka.com
4.9/5 (21)Category Dessert, Pie, TartCuisine GermanPublished Jan 5, 2021
35 MOUTHWATERING GLUTEN-FREE DESSERTS
From homecookingadventure.com
PISTACHIO, RASPBERRY AND WHITE CHOCOLATE TART - LOVE FOOD
From eatsimplelovefood.com
RASPBERRY CHOCOLATE TART (VEGAN, HEALTHY) - BIANCA ZAPATKA
From biancazapatka.com
30 LOVELY SPRING CAKES FOR ANY OCCASION - INSANELY GOOD
From insanelygoodrecipes.com
MILLIONAIRE TART WE CAN ALL ENJOY ONCE IN A WHILE | THE STAR
From thestar.com.my
RASPBERRY TARTLETS – MINI WHITE CHOCOLATE TARTS - WHERE IS MY …
From whereismyspoon.co
WHITE CHOCOLATE RASPBERRY TARTS - WOOD & SPOON
From thewoodandspoon.com
TOP 31 BEST WHITE CHOCOLATE DESSERTS - SPATULA DESSERTS
From spatuladesserts.com
RASPBERRY PISTACHIO & WHITE CHOCOLATE TART - BAKEWELL
From bakewell.ro
THE BEST WHITE CHOCOLATE RASPBERRY TART - SPATULA DESSERTS
From spatuladesserts.com
VEGAN WHITE CHOCOLATE PISTACHIO TART - ADDICTED TO DATES
From addictedtodates.com
WHITE CHOCOLATE-RASPBERRY TART, WITH ALMONDS AND PISTACHIOS
From pinterest.com
WHITE CHOCOLATE-RASPBERRY TART, WITH ALMONDS AND PISTACHIOS …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love