* Exported from MasterCook *
Raspberry Velvet Tart - Laura Caupert
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.
Raspberry Velvet Tart - Laura Caupert
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.
