My favorite chocolate combination is white chocolate and raspberries.
The first time I was introduced to this combination was when I was in the hospital following the birth of my fourth child and my sweet friend April came to visit me. She brought a darling gift for the baby but for me she brought a bar of white chocolate and a basket of fresh Oregon raspberries (it was July). It was amazing and I sat there in bed and ate every bit of it all by myself!
So today I will share what we are having for Valentine’s Day dessert – Raspberry Velvet Tart. This recipe was given to me by my dear friend Deb Afton. Deb and I met 15 years ago through our direct sales business and we have been kindred spirits ever since. The only negative of our friendship is that she lives in the Midwest – way too far away!
LA Notes: As fresh raspberries can be hard to find in February you can also use unsweetened, individually frozen raspberries. Just thaw and drain. I found fresh ones at our local grocery store (but they were $$$). I also used white chocolate chips
Raspberry Velvet Tart
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
10 ounces of premium 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
For crust, mix flour and sugar. Cut in the butter until mixture resembles coarse meal. Beat together the egg yolk and whipping cream and pour over flour mixture. Stir dough, adding just enough of the water to make a dough. Form a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes.
On a lightly floured surface, roll out dough into a 1/8 inch thick round. Transfer to a 9 inch tart pan with removable bottom. Fit dough into bottom and up sides of pan. Prick crust all over and cover edges with foil (remove during last 5 minutes of baking) Bake crust in oven preheated to 350 degrees for 30 minutes, or until golden brown. Cool completely on wire rack.
For filling, melt chocolate in the top of a double boiler over simmering water, stirring until smooth. Mix in cream and butter. Remove from water.
Sprinkle raspberries over bottom of prepared crust, saving a few berries for garnish. Pour filling over berries and refrigerate until firm, about 1 hour (This can be prepared 1 day ahead and refrigerated, but allow tart to stand at room temperature one hour before serving). Garnish with reserved berries and sift powdered sugar over top.