* Exported from MasterCook *

Raspberry Velvet Tart – Submitted by Laura Caupert

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  cake flour
     1/4           cup  sugar
     1/2           cup  butter, unsalted and chilled
  1                     Egg yolk
  1         Tablespoon  whipping cream
     3/4           cup  all purpose flour
  2        Tablespoons  cold water
                        FILLING:
  1       12 oz package  White chocolate -- chopped
     1/2           cup  hot whipping cream
     1/2           cup  unsalted butter
  2               cups  fresh raspberries

In a large bowl, mix flours and sugar together.

Cut butter into small pieces; cut into flour mixture until it resembles coarse meal.

Beat egg yolk cream to blend.

Pour over flour mixture and stir until dough comes together, adding enough water to bind dough (if necessary)

Gather dough into a ball, flatten into disk and wrap in plastic and refrigerate for 30 minutes.

Roll dough on a lightly floured surface into a 1/8th" thick circle

Transfer to a 9 inch tart plan with removable bottom.

Place foil on top of the crust along with dried beans to keep crust flat.

Preheat oven to 350º and bake 15 minutes.

Remove foil and beats, continue to bake crust for 15 minutes longer until golden brown.

Remove from oven and cool completely

NOTE: you may also use 8 small tart tins. If these are used, foil and beans are not need:


                                              FILLING:

Melt chocolate in top of double boiler. Simmer over water, stirring until smooth.


Stir in cream and butter and stir until smooth. Remove from heat.

Distribute raspberries over the bottom of cold crust, reserving a few for garnish.

Pour chocolate mixture over raspberries.

Refrigerate for at least one hour.
remove tart from refrigerator at least one hour before serving.

Garnish with raspberries and white chocolate leaves.

The crust may be prepared a day ahead, but it will slightly soften.

The filling can also be done ahead of time and refrigerated.

If using white chocolate leaves, they should be made several days ahead of time.

Description:
  "Laura's"
Yield:
  "12 servings"
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Per Serving (excluding unknown items): 3255 Calories; 221g Fat (57.2% calories from fat); 26g Protein; 346g Carbohydrate; 36g Dietary Fiber; 481mg Cholesterol; 83mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 43 1/2 Fat; 17 Other Carbohydrates.