Foodporn Friday: the “almost” perfect white chocolate raspberry tart
My sister asked me to try out a recipe for a white chocolate tart that had been a bit underwhelming – and I love white chocolate tart so I said “hell yeah!”. But looking at the recipe it looked a bit odd – it seemed like far too much liquid for the amount of chocolate and the recipe comments weren’t positive.
So I thought I’d try something a bit different – just a disclaimer though… while this tart was absolutely delicious it wasn’t 100% perfect so I’ll update this recipe in the future. I’d like the filling to end up a little bit softer!
I’d recommend you take this out of the fridge an hour or two before serving so that the chocolate filling has that tiny bit of an ooze factor.
White Chocolate Raspberry Tart
For the crust:
Use Smitten Kitchen’s great unshrinkable tart shell recipe (or buy ready-made pastry)
For the filling:
225 gr white chocolate, finely chopped (I used the best quality white chocolate I could find)
1/2 cup heavy cream (again, just cream with the highest possible fat content)
pinch of salt
For the topping:
2 cups fresh raspberries
Make your tart shells using whichever recipe you chose – I made 6 individual sized crusts but this recipe will make enough filling for one large one. Don’t overbake yours like I did!
To make the filling, place chocolate in a small heatproof bowl. Combine cream and salt in a small saucepot over medium-low heat and bring to a boil. Pour over the chocolate and let stand for a couple of minutes before stirring slowly until all the chocolate is completely melted.
Put a small amount of raspberry jam into each tart shell and spread evenly.
Pour chocolate mixture over the raspberry jam and refrigerate until completely set. Once set, arrange raspberries on top. Garnish with chopped pistachio’s for that little bit extra if wanted.