Recipe

White Chocolate-raspberry Tart, With Almonds And Pistachios Recipe

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Ingredients

1/2 tsp vanilla or almond extract .
2 c fresh raspberries, must be fresh, not frozen .
2-4 tbsps cold water .
1 egg, beaten .
2 c plain flour (all-purpose flour) .
1 lb good quality white chocolate, broken into pieces .
2/3 c whipping cream .
3/4 c butter, cut into small pieces .
For the tart crust .
1/4 c pistachios, toasted & roughly sliced .
1/4 c sliced almonds, toasted .
Tart filling .
icing sugar, for dusting (powdered sugar) .
6 tbsps butter .
1 tbsp caster sugar (fine granulated)

Directions

Step #1 You will need a tart pan with a removable bottom that has been lined with baking parchment.
Step #2 Roast the nuts by popping them into a medium oven for 10 mins or so, until they are just going brown - keep a close eye on them.
Step #3 Put to one side.
Step #4 For the tart crust, put the flour, sugar & butter into a food processor/blender & pulse until you have fine crumbs.
Step #5 Add the egg & 2 tbsps of the water & pulse until a dough ball starts to come together, add the rest of the water slowly until you have a smooth dough.
Step #6 (you may need more or less water).
Step #7 Shape the dough into a disk, pop into a plastic bag & let it rest in the fridge for 30 mins.
Step #8 When rested, place the dough onto a floured surface & roll it out to fit the tart pan.
Step #9 Trim excess pastry & chill for 20 mins.
Step #10 Heat the oven to 350ºF while the pastry is chilling.
Step #11 After removing the case from the fridge, pop a piece of foil wrap or baking parchment onto the crust & fill with baking beans or pie weights.
Step #12 Bake for about 15-20 mins, remove the weights & cook for 5-10 mins more, edges should be just tuning brown, or until golden.
Step #13 Remove from oven & cool completely on a wire rack.
Step #14 For the tart filling:.
Step #15 Spread the raspberries evenly over the tart crust, sprinkle half the almonds & pistachios over the raspberries.
Step #16 In a double boiler, over a gentle heat, melt the chocolate & butter.
Step #17 Stir carefully & remove this from heat, add the vanilla/almond extract & the cream & stir carefully until mixed.
Step #18 Pour the chocolate cream over the raspberries & nuts, work quickly as the chocolate will begin to set, smooth top this with a spatula or spoon.
Step #19 Immediately sprinkle with remaining nuts.
Step #20 Refrigerate for 4-5 hrs & remove this from fridge 30 mins before serving, dust with icing sugar.
Step #21 Notes: If you prefer you can omit the pistachios & another variation is to replace the raspberries with blueberries, although I have not tried it this way.
Step #22 You must use fresh fruit, not frozen.
Step #23 Time does not include refrigeration time.
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White Chocolate-raspberry Tart, With Almonds And Pistachios Recipe

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