It’s National Raspberry Tart Day! I found a recipe that combines the tarts with white chocolate, but I think milk or dark could be substituted with (more) delicious results!

Raspberry Tarts

Dough:
3/4 c. flour
3/4 c. cake flour
1/4 c. sugar
1 egg yolk
1 tbsp. whipping cream
4 oz. chilled butter, cut into bits
Ice water

Mix flours and sugar in food processor. Add butter and pulse until mixed. Add egg yolk beaten with cream. Add ice water, if needed. Chill 2 hours. Roll out and put into a 2-part 10-inch tart pan. (Cover with foil and add pie weights before baking.) Bake at 375 degrees for 15 minutes. If not done when you remove the foil, bake a short time longer, but watch carefully.

Add enough fresh raspberries to line the bottom of tart after it has cooled.

Topping:
12 oz. white chocolate
1/2 c. hot whipping cream
2 oz. butter, cut in small pieces

Melt chocolate, stir until smooth, and add cream and butter. Pour over the raspberries in the pre-baked tart shell. Cool and store in refrigerator.

[image: flickr]

Post from: Chocolate Bytes