White Chocolate Raspberry Tart
- 1/2 cup whipping cream
- 1 lb white chocolate
- 1/2 cup mascarpone cheese
- 2 cups raspberries
- 9 inches baked pie crusts
- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 egg yolks
- 1 tablespoon lemon juice
- For Crust:
- Preheat oven to 375u0b0F (190u0b0C).
- Cut the butter into 1-inch (2.5-cm) cubes.
- Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well.
- Roll out or pat the pastry until 1/8 inch (3 mm) thick. Place in a 9-inch (23-cm) flan pan. Trim off excess and prick the pastry with a fork.
- Bake blind for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust.
- For Filling:
- Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
- Stir in mascarpone cheese until mixture is smooth and uniform.
- Pack raspberries in a tight layer over base of tart shell. Pour over chocolate mixture covering berries evenly. Refrigerate for 3 hours. Shave dark chocolate over tart if desired.
whipping cream, white chocolate, mascarpone cheese, raspberries, unsalted butter, flour, granulated sugar, egg yolks, lemon juice
Taken from www.food.com/recipe/white-chocolate-raspberry-tart-377644 (may not work)