Desserts Pastry

White Chocolate Raspberry Tart

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I subscribe to a couple of different food magazines, but my favourite one is Fine Cooking. I almost always end up with a list of things to try from each issue, and they are really good about putting in recipes that are easy to adapt and make your own. The October/November issue featured several different gorgeous fruit tarts, and it outlines each layer of a fruit tart including the crust, filling and the topping.

I used the crust recipe from the magazine but decided to change up the filling and the fruit topping. There were several different suggestions for toppings, and you could really use any fruit that you like depending on the season. The only change that I made to the crust recipe was the method I used to make it. The magazine recommended using a stand mixer, but I just made it in the food processor because I am weak and cannot lift the stand mixer.

I changed the filling because the suggested filling is a custard, and I always struggle with custards. 99% of the time I scramble the eggs and end up with some sort of hybrid breakfast-dessert. I spent a good 5 minutes sitting here trying to figure out if there is a clever way to combine the words breakfast and dessert, but I’ve got nothing so let’s just stay away from any dessert scrambles for the time being. I decided to go with an easy cream cheese filling instead, and I was really happy with the results.

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White Chocolate Raspberry Tart:
Crust:
2 1/4 cups flour
3/4 cup powdered sugar
1 1/2 cups cold butter, cut into cubes
Pinch of salt
1 large egg
1 large egg yolk (keep the egg white)

Combine the flour, sugar, butter and salt in a food processor until crumbly (butter will form pea-sized bits).

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Add the egg and egg yolk and mix until a dough forms, and it pulls away from the sides of the food processor.

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Divid the dough in half and press each half into a disk about 4 inches across. Wrap in plastic and store one in the freezer for another time. Store the other one in the fridge for 2 to 3 hours before rolling out.

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Preheat the oven to 375 degrees F and spray a 9 1/2 to 11″ fluted tart pan with a removable bottom with cooking spray. 

Roll out the dough on a lightly floured surface with a rolling pin until slightly larger than the pan.

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Transfer the dough to the pan and press into the pan. Cut off the excess dough hanging over the edges.

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Line the dough with parchment paper and add pie weights or beans to prevent the dough from shrinking when baking.

Bake for 18 to 20 minutes at 375 degrees F. until edges are golden.

Remove the weights and paper and bake for another 5 minutes. Brush with the reserved egg white and bake for a final 2 minutes. Cool completely before filling.

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Filling:
1/2 cup sugar
8 oz. cream cheese
4 oz. melted white chocolate

Use a pastry brush to spread half of the melted white chocolate over the bottom of the cooled crust and let dry.

Combine the sugar, cream cheese and remaining melted white chocolate with a mixer until smooth. Spread evenly in the tart crust.

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Topping:
2 packages raspberries (about 1 1/2 cups)
2 oz. raspberry preserves
2 oz. melted white chocolate

Layer the raspberries on top of the cream cheese filling. 

Heat the raspberry preserves until easy to spread and use a pastry brush to spread over the raspberries as a glaze.

Drizzle with the melted white chocolate (you can just put it into a ziploc and cut off a small corner to drizzle).

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White Chocolate Raspberry Tart
Total time: 
 
Ingredients
  • White Chocolate Raspberry Tart:
  • Crust:
  • 2¼ cups flour
  • ¾ cup powdered sugar
  • 1½ cups cold butter, cut into cubes
  • Pinch of salt
  • 1 large egg
  • 1 large egg yolk (keep the egg white)
  • Filling:
  • ½ cup sugar
  • 8 oz. cream cheese
  • 4 oz. melted white chocolate
  • Topping:
  • 2 packages raspberries (about 1½ cups)
  • 2 oz. raspberry preserves
  • 2 oz. melted white chocolate
Instructions
  1. Crust:
  2. Combine the flour, sugar, butter and salt in a food processor until crumbly (butter will form pea-sized bits).
  3. Add the egg and egg yolk and mix until a dough forms, and it pulls away from the sides of the food processor.
  4. Divid the dough in half and press each half into a disk about 4 inches across. Wrap in plastic and store one in the freezer for another time. Store the other one in the fridge for 2 to 3 hours before rolling out.
  5. Preheat the oven to 375 degrees F and spray a 9½ to 11" fluted tart pan with a removable bottom with cooking spray.
  6. Roll out the dough on a lightly floured surface with a rolling pin until slightly larger than the pan.
  7. Transfer the dough to the pan and press into the pan. Cut off the excess dough hanging over the edges.
  8. Line the dough with parchment paper and add pie weights or beans to prevent the dough from shrinking when baking.
  9. Bake for 18 to 20 minutes at 375 degrees F. until edges are golden.
  10. Remove the weights and paper and bake for another 5 minutes. Brush with the reserved egg white and bake for a final 2 minutes. Cool completely before filling.
  11. Filling:
  12. Use a pastry brush to spread half of the melted white chocolate over the bottom of the cooled crust and let dry.
  13. Combine the sugar, cream cheese and remaining melted white chocolate with a mixer until smooth. Spread evenly in the tart crust.
  14. Topping:
  15. Layer the raspberries on top of the cream cheese filling.
  16. Heat the raspberry preserves until easy to spread and use a pastry brush to spread over the raspberries as a glaze.
  17. Drizzle with the melted white chocolate (you can just put it into a ziploc and cut off a small corner to drizzle).

 

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