As a youngster, my parents would send me out to collect the raspberries growing in our backyard. We were give a gallon size plastic ice cream bucket and told we had to fill up the bucket before we returned to the house.
As kids, we didn’t appreciate having these delicious fruits growing right in our back yards. Now as an adult, I find myself at the farmer’s market carefully scrutinizing the origin of the food that I buy, opting for locally grown produce as the season permits.
One of the classic flavour pairings with fresh, ripe raspberries is of course white chocolate. And one of my favourite desserts, White Chocolate Raspberry Tart, is an exquisite expression of this delicious combination.
In case the white chocolate, butter and cream aren’t enough, mascarpone is also included, elevating this dessert to sweet, saturated nirvana. I first made this recipe some 17 odd years ago, but have never forgotten how much of a crowd-pleaser it is, and what a perfect platform it is for perfectly ripe raspberries.[fbshare]
White Chocolate Raspberry Tart
| Filling
2 1/2 cups fresh raspberries |
Crust |
In 10 inch tart pan, bake crust for about 25 minutes with pie weights until golden and smells done.
In a double boiler melt chocolate and mascarpone. Remove from heat. Whisk in cream and 1/2 stick of butter. Stir until smooth. Allow to cool slightly, about 5 minutes.
Carefully pour mixture over raspberries. Allow to cool to room temperature. Refrigerate, covered 3 hours or overnight.
For garnish, melt small amount of white chocolate, and paint onto (non-toxic) leaves (such as lemon leaves) to form leaf shape. Cool in freezer until hard, and then gently peal off leaf. Arrange approx. 3 white chocolate leaves on top of tart with a few fresh raspberries in the center.
This screams out for Earl Grey tea.
Thank you for posting, this look divine.
Wow, this looks totally amazing! I love the combo of raspberries and white chocolate as well!!
Please don’t wake me up when it’s over.
This looks yummy! But what if you don’t have fresh resberry? Will frozen be ok?
The thing to be careful with frozen raspberries is the juice. If the juice runs into the chocolate, things can get pretty messy. I would be careful to try to dry the frozen berries before using them. Fresh is always preferred.
Hmmm… the problem is that here, in Israel, we rarely have fresh resberries around. what can I replace it with?
Any fresh berry that gives a good colour contrast and goes well with the white chocolate should do. I have thought about using blueberries or even strawberries. Let me know how it goes.
Insanely good … has three of my fav ingredients – raspberries, mascarpone and white chocolate. DIVINE! And the trick with the leaves is pretty darn clever.
This looks divine… the pictures you took are amazing… the attention to detail is stunning! You have a gift!
Blessings-
Amanda
can it be served hot?