WHITE CHOCOLATE RASPBERRY TART
I got this recipe out of the LCBO Food and Drink booklet a few years ago. I thought I would post it now since Raspberry season is soon here. A decadent tart that is especially easy to make. The mascarpone gives it a slight bite which makes it seem less rich when you eat it.
Provided by Dessertcher
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- For Crust:.
- Preheat oven to 375ºF (190ºC).
- Cut the butter into 1-inch (2.5-cm) cubes.
- Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well.
- Roll out or pat the pastry until 1/8 inch (3 mm) thick. Place in a 9-inch (23-cm) flan pan. Trim off excess and prick the pastry with a fork.
- Bake blind for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust.
- For Filling:.
- Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
- Stir in mascarpone cheese until mixture is smooth and uniform.
- Pack raspberries in a tight layer over base of tart shell. Pour over chocolate mixture covering berries evenly. Refrigerate for 3 hours. Shave dark chocolate over tart if desired.
Nutrition Facts : Calories 590.9, Fat 36.6, SaturatedFat 22.1, Cholesterol 106, Sodium 60.8, Carbohydrate 60.6, Fiber 2.6, Sugar 39.7, Protein 7.2
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