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White Chocolate Raspberry Tart

Author/Submitted by:
Servings: 12
Categories: Chocolate / Desserts / Tarts

    -----JUDI M. PHELPS-----
1    Stick unsalted butter, softened (4 oz)
1/4  cup  Sugar
1  teaspoon  Vanilla extract
1  cup  Flour
12  ounces  Imported white chocolate, chopped
3  tablespoons  Unsalted butter, softened
1/3  cup  Heavy cream
1 3/4  cups  Fresh raspberries, rinsed
    well drained, do not
3/4  cup  Pistachio nuts, coarsely

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. Internet: or

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