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
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
WHITE CHOCOLATE RASPBERRY TART!
A delicious no-bake white chocolate raspberry tart with a biscuit base, white chocolate ganache filling, raspberry coulis and more!
Provided by Jane's Patisserie
Categories Dessert
Time 3h30m
Number Of Ingredients 11
Steps:
- Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.
- Add the melted unsalted butter and mix together until combined.
- Spread onto the bottom and sides of an 23cm loose bottomed tart tin. I usually start on the sides, and then cover the bottom last.
- Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften.
- Once heated for about 3-4 minutes, remove from the heat and puree to a liquid.
- Pass the coulis through a sieve to remove the seeds and let the mixture cool.
- Add the white chocolate and butter to a large bowl.
- Pour the cream into a small pan, and heat the cream until just before boiling point.
- Pour the cream onto the chocolate and butter and leave to sit for five minutes.
- Whisk the mixture until it smooths - if any lumps of chocolate remain, add the mixture back into the pan and heat on a low heat until smooth.
- Pour the ganache into the tart case - dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer.
- Set the tart in the fridge for a couple of hours until set.
- Remove the tart from the tin carefully, and put onto a serving plate.
- Decorate the tart with some fresh raspberries and freeze dried raspberries, and some grated white chocolate!
- Serve with an extra drizzle of coulis!
Nutrition Facts : Carbohydrate 52 g, Protein 5 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 70 mg, Sodium 174 mg, Fiber 2 g, Sugar 39 g, Calories 504 kcal, ServingSize 1 serving
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
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 & 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
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
EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
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