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White chocolate and raspberry tart A recipe from <a href="https://www.wefacecook.com/international/cuisine/Italy">Italy</a> White chocolate and raspberry tart A recipe from <a href="https://www.wefacecook.com/international/cuisine/"></a> White chocolate and raspberry tart A recipe from <a href="https://www.wefacecook.com/international/cuisine/France">France</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
White chocolate and raspberry tart | wefacecook.com White chocolate and raspberry tart | wefacecook.com
Recipe

WHITE CHOCOLATE AND RASPBERRY TART

Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 30 minutes
Totaltime: 1 hour 0 minutes
Additional info: Refrigerate for at least 4 hours before serving.

This recipe was featured in Homemaker's Magazine and is from Toronto's Grano Restaurant in Canada

Ingredients

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

Preparation

  • 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 let cool slightly.
    Arrange raspberries over bottom of pastry shell and cover with chocolate mixture.
    Refrigerate for at least 4 hours before serving.
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