White Chocolate Raspberry Tart

White Chocolate Raspberry Tart is a perfect taste blend.  It is straightforward and delicious and the proper way to show someone you care on Valentine’s Day.

the primary time i was introduced to this mixture become while i used to be inside the medical institution following the delivery of my fourth baby and my sweet friend April got here to go to me.  She added a darling present for the baby but for me she introduced a bar of white chocolate and a basket of sparkling Oregon raspberries (it changed into July).  It changed into brilliant and that i sat there in bed and ate every little bit of all of it by myself!

This white chocolate raspberry tart is the ideal way to experience my favorite flavor combination and have fun those you love this Valentine’s Day. Celebrating doesn’t should be quite a few paintings and be expensive.  by using serving an smooth and scrumptious dessert like this White Chocolate Raspberry Tart and including a few quite vegetation to the table you've got a party!

Ingredients

Crust:

• 1 1/2 cups flour
• 1/4 cup sugar
• 1/2 cup 1 stick unsalted butter, chilled and cut into pieces
• 1 egg yolk
• 1 Tbsp. whipping cream
• 2 Tbsp. ice water

Filling:

• 10 ounces white chocolate
• 1/2 cup hot whipping cream but do not boil, or it will curdle
• 1/4 cup 1/2 stick unsalted butter, at room temperature
• 2 cups fresh raspberries

Instructions

For crust:

1. Mix flour and sugar.
2. Cut in the butter until mixture resembles coarse meal.
3. Beat together the egg yolk and whipping cream and pour over flour mixture.
4. Stir dough, adding just enough of the water to make a dough.
5. Form a ball and flatten into a disk.
6. Wrap in plastic and refrigerate 30 minutes.
7. On a lightly floured surface, roll out dough into a 1/8 inch thick round.
8. Transfer to a 9 inch tart pan with removable bottom.
9. Fit dough into bottom and up sides of pan.
10. Prick crust all over and cover edges with foil (remove during last 5 minutes of baking)
11. Bake crust in oven preheated to 350 degrees for 30 minutes, or until golden brown.
12. Cool completely on wire rack.

For filling:

1. Melt chocolate in the top of a double boiler over simmering water, stirring until smooth.
2. Mix in cream and butter.
3. Remove from water.
4. Sprinkle raspberries over bottom of prepared crust, saving a few berries for garnish.
5. Pour filling over berries and refrigerate until firm, about 1 hour
6. (This can be prepared 1 day ahead and refrigerated, but allow tart to stand at room temperature one hour before serving).