Valentine’s Day – Raspberry Velvet Tart

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!

Deb and Me

raspverry velvet tart - Page 034

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

Valentine’s Day – Raspberry Velvet Tart

Ingredients

    Crust:
  • 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
  • Filling:
  • 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

Instructions

    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.

Comments

  1. 1
    Debby Lazarone says:

    Thank you for a much needed kick in the back side! I have been feeling stuck and not wanting to do anything in my business for the past month. My Pacing Partner and I dicussed this entry and have decided it was written just for us. Thank you for getting us moving again!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge