Handle the Heat is a cooking blog I look for recipies on. I love to use her recipies and many posts will link back to her. I discovered this recipie and showed my sister. She made it and we really liked it. Although this tart is sweet and I would consider using more of the raspberry puree, I would make this recipie again.
White Chocolate Rasperry Tart
Tessa of Handle the Heat
Crust:
9 whole graham crackers (1 sleeve), broken into pieces
6 tablespoons unsalted butter, melted and cooled
2 tablespoons sugar
Filling:
10 ounces high-quality white chocolate, chopped
2/3 cup heavy cream
1/8 teaspoon kosher salt
Raspberry Swirl:
6 ounces fresh raspberries
2 tablespoons granulated sugar
(When making this again I would make more of the Rasperry swirl to make it more tart.)
Directions:
For the crust:
Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.
For the filling:
Place white chocolate in a large, heatproof bowl.
In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.
For the raspberry swirl:
In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.
Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.
For the filling:
Place white chocolate in a large, heatproof bowl.
In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.
For the raspberry swirl:
In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.
Recipe by Tessa of Handle the Heat
http://www.handletheheat.com/2012/01/swirled-white-chocolate-raspberry-tart.html
Recipie is not my own. Recipie is made from Tessa of Handle the Heat's recipie.
Picture is my own.
http://www.handletheheat.com/2012/01/swirled-white-chocolate-raspberry-tart.html
Recipie is not my own. Recipie is made from Tessa of Handle the Heat's recipie.
Picture is my own.
No comments:
Post a Comment