White Chocolate Raspberry Tart


for the tart crust:

2 1/3 cups walnuts or pecans
1/2 cup blanched almonds
3 Tbsp sugar
6 Tbsp butter
1 Tbsp pure vanilla

for the raspberry filling:

4 oz fresh or thawed raspberries
1/3 cup sugar
1/4 tsp lemon juice

for the white chocolate filling:

1/2 cup heavy cream
8 oz white chocolate, finely chopped

2 pints fresh raspberries


for the tart crust:

Lightly butter a 9-inch round fluted tart pan with removable bottom.

Pulse walnuts in food processor until finely ground. Remove and set aside. Add the almonds and sugar. Pulse, scraping down the bowl several times, until ground into a powder.

In a mixer fitted with the paddle attachment, cream the butter on medium-high speed until fluffy, about 2 minutes. Add the vanilla and blend thoroughly. Add the nut mixture and mix on low speed until the dough begins to hold together.

Press the dough evenly into the bottom and sides of the tart pan. Cover with plastic wrap and refrigerate 1 hour or freeze until firm, about 30 minutes.

for the raspberry filling:

In a saucepan over medium heat, bring all the ingredients to a simmer. Cook, stirring often to prevent scorching, until the mixture thickens, about 10 minutes. Strain through a fine-mesh sieve. Set aside to cool.

for the white chocolate filling:

In a saucepan, heat the cream on medium-high heat until it begins to simmer. Immediately remove from the heat. With a rubber spatula stir in the chopped chocolate until smooth. Let cool until about 80-85 degrees.

assembly of the tart:

Remove the sides of the tart pan and place the crust on a serving plate. Thinly and evenly spread the raspberry filling over the base of the tart shell. Slowly pour white chocolate mixture over the raspberry filling in the tart shell, up to the rim. Let set in the fridge for about 4 hours.

When the tart is chilled, arrange fresh raspberries, pointy side up, in a circular pattern over the white chocolate filling. Best served and eaten the day it is made.

This recipe is also linked on...

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Everyday Sisters' Sharing Sundays: Red
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