White Chocolate Raspberry Tart

Recipe Ingredients

1 1/4 cups	182g / 6.4oz	Walnuts - chopped fine
3/4 cup	148g / 5.2oz	Unsalted butter - softened
3 tablespoons	45ml	Sugar
1 1/2 cups	93g / 3.3oz	Flour
1 teaspoon	5ml	Freshly grated orange zest
1 teaspoon	5ml	Egg - beaten lightly (large)
3 cups	711ml	Fresh raspberries
12 oz	340g	White chocolate - chopped
1/2 cup	118ml	Heavy cream - warmed
1/2 cup	118ml	Whipped cream as garnish

Recipe Instructions

In a bowl with an electric mixer, blend walnuts, 3/4 of the butter, sugar, flour, zest and egg until combined well, and press into an 11 inch tart pan with removable bottom. Freeze shell 15 minutes.

While shell is freezing, preheat oven to 375F. Bake shell in middle of the oven 25-30 minutes, or until golden brown. Cool on a rack. Remove side of pan and transfer shell to a plate.

Fill shell with 2 1/2 cups of raspberries.

In a large metal bowl set over a saucepan of barely simmering water, melt the chocolate. Remove bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth.

Spread chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.

Garnish tart with whipped cream and remaining 1/2 cup of raspberries.

Serve at room temperature.

Source:
Emeril Lagasse

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