White Chocolate Raspberry Tart
-----JUDI M. PHELPS-----
Stick unsalted butter,
softened (4 oz)
Imported white chocolate,
CRUST: In a food processor, combine 1 stick butter, sugar, and vanilla. Process until well blended. Add flour and process just until dough forms a ball.
Press into bottom and up sides of a 9-1/2 or 10-inch fluted metal tart pan with removable bottom. Refrigerate 15 to 20 minutes.
Preheat oven to 350 degrees F. Bake crust 18-20 minutes or until golden. Let cool.
FILLING AND TOPPING: In a 1-quart glass bowl, combine white chocolate and remaining 3 tablespoons butter, cut up. In a small glass bowl, heat cream in a microwave oven on High 60-70 seconds, or until boiling. Pour hot cream over white chocolate and butter, stirring until melted and smooth. If necessary, heat mixture in microwave on Medium 1 minute to melt white chocolate completely.
Let cool 15 minutes.
Place raspberries in cooled crust. Sprinkle 1/2 cup pistachios over berries. Carefully pour white chocolate mixture on top, spreading evenly. Sprinkle remaining 1/4 cup pistachios in 1-inch-wide ring around outer edge of tart. Refrigerate until set, at least 2 hours. Before serving, remove side of pan and, using a sharp knife, cut tart into thin slices.
Source: 365 Great Chocolate Desserts by Natalie Haughton.
Shared on alt.creative.cook and alt.creative-cooking by Judi M. Phelps, Forum Coordinator.
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