Swirled White Chocolate Raspberry Tart
Swirled White Chocolate Raspberry Tart might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains around 4g of protein, 29g of fat, and a total of 436 calories. For $1.64 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 369 people have tried and liked this recipe. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes roughly 45 minutes. If you have kosher salt, granulated sugar, sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so spectacular spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: White Chocolate Raspberry Tart, White Chocolate-Raspberry Tart, With Almonds and Pistachios, and Red-Gold Raspberry White Chocolate Tart.
Servings: 8
Ingredients:
9 whole graham crackers (1 sleeve), broken into pieces
2 tablespoons granulated sugar
2/3 cup heavy cream
1/8 teaspoon kosher salt
6 ounces fresh raspberries
2 tablespoons sugar
6 tablespoons unsalted butter, melted and cooled
10 ounces high-quality white chocolate, chopped
Equipment:
food processor
oven
tart form
baking sheet
sauce pan
bowl
whisk
sieve
toothpicks
skewers
Cooking instruction summary:
For the crust:Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.For the filling:Place white chocolate in a large, heatproof bowl.In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.For the raspberry swirl:In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.
Step by step:
1. For the crust:Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground.
2. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan.
3. Place tart pan on a baking sheet to prevent removable bottom from falling out.
4. Bake 13-15 minutes, or until fragrant and lightly browned.
Let cool completely.For the filling
1. Place white chocolate in a large, heatproof bowl.In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt.
2. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often.
3. Pour filling into cooled crust.For the raspberry swirl:In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds.
4. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.
Nutrition Information:
covered percent of daily need
