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
- powdered sugar
- 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.
- 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.