← Back to Search Results
baking
Raspberry-White Chocolate Tart

Photo by: Kate Sears
Comments: 0
 

Recipe

Yield: Serves 8

Ingredients

  • 1 (6 ounce) gingersnap cookie pie crust
  • 9 ounces white chocolate, chopped and melted, divided
  • ¾ cup heavy cream
  • 1 pint (12 ounces) raspberries, rinsed and dried

Directions

1. Have ready a 9½-inch tart pan with removable bottom. Crumble the cookie pie crust into a medium bowl and microwave until warm, about 1½ minutes. Stir until completely broken up. Dump the warm crumbs into the tart pan and press evenly onto the bottom and up the sides of the pan. Refrigerate until chilled, about 20 minutes.

2. Spoon 2 tablespoons of the melted white chocolate into one corner of a small zip-top plastic bag and set aside. Put the remaining chocolate and heavy cream in a medium bowl. Whisk until smooth and blended. Refrigerate, if needed, until chilled, about 20 minutes.

3. Beat the chocolate-cream mixture using an electric mixer until fluffy and firm, about 1 minute. Don’t overheat or the cream will be grainy.

4. Spoon the mixture into the tart crust and spread evenly Arrange the raspberries on top of the filling. Snip the corner of the plastic bag and drizzle melted white chocolate over the top. Serve immediately (the filling will be soft) or cover with plastic wrap and refrigerate for 30 minutes or up to 1 day. Just before serving, remove the outer ring and carefully slide the tart, still on the pan bottom, onto a flat serving plate. Warm the chocolate in a zip-top bag, snip the corner of the bag, and drizzle over the top of the tart.

Notes

Switch-Ins:

In place of the gingersnap cookie pie crust, switch in one of the following:

• 1 (6 ounce) graham cracker pie crust

• 1 (6 ounce) shortbread cookie pie crust

• 1 (6 ounce) chocolate cookie pie crust

In place of the tart pan, switch in one of the following:

• 1 prepared pie crust, any flavor

In place of the raspberries, switch in the following:

• 2 2/3 cups mixed berries

Tech Talk:

To press the crumbs evenly Into the bottom of the tart pan, cover the crumbs with a piece of plastic wrap and, using a straight-sided, flat-bottomed mug, press the crumbs evenly onto the bottom and sides of the pan.


© 2010 Abigail Johnson Dodge
 

Nutritional Information

Nutrients per serving (% daily value)

356kcal (18%)
104mg (10%)
11mg (18%)
112mcg RAE (4%)
231mg
23mg
4g
24g
3g
38g
43mg (14%)
155mg (6%)
13g (63%)
22g (34%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
spice Spice
by Ana Sortun
lucid-food Lucid Food
by Louisa Shafia
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?