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!
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
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