Presents

"White Chocolate and Raspberry Tart"

Recipe Source: Summer 2000 Issue Homemaker's Magazine Pies & Pastries Recipe File Serving Size: Makes 10 - 12 servings

Amount Ingredient Pastry: 2 cups all purpose flour 3/4 cup butter, cubed 1 tablespoon granulated sugar 1 egg, beaten 1 tablespoon water Filling: 1 pound good quality white chocolate, chopped 5 tablespoons butter 2/3 cup whipping cream 2 cups fresh raspberries

Preparation Instructions:

Pastry: Place flour, butter and sugar in food processor and pulse until fine crumbs form. Add egg and water. Pulse again until ball of dough forms. Roll out dough and place in 11 inch flan pan. Chill for 15 to 20 minutes. Preheat oven to 400 degrees. Cover dough with sheet of foil and weight with dried beans or pastry weights. Bake for 20 minutes or until pastry is lightly browned. Remove foil and beans and bake for 5 to 8 minutes longer.

Filling: Melt chocolate and butter in double boiler over hot (not boiling) water. Stir in cream; remove from heat and set cool lightly. arrange raspberries over bottom of pastry shell and cover with chocolate mixture. Refrigerate for at least 4 hours before serving. Makes 10 to 12 servings.

Click here for a printable version of this recipe.

Home

Recipe File

Unique Kitchen Shop

Tell a Friend About This Site

D & P Webstore