Swirled White Chocolate Raspberry Tart + A GIVEAWAY
Berries are my most favorite fruit. They’re small, vibrant, and reminiscent of gems. Their sweetness, tartness, and freshness make you forget just how healthy they are. I prefer them raw and usually sprinkle them on whatever I happen to be eating for breakfast. Berries are pretty much nature’s candy.
This tart enhances the raspberry’s natural distinct flavor. Raspberries + cream + white chocolate = bliss. Plus the entire tart is super easy to prepare and assemble. Not to mention the swirl design is quite beautiful. It’s perfect for Valentine’s Day or really, any other day.
Giveaway: Giveaway is Closed
Congratulations to Erin V, Kelsey B, Elizabeth S, and Cindy B!
*Four winners will receive $10 worth of Driscoll’s coupons to use at any store on any Driscoll’s product.
How to enter:
- Leave a comment on this post telling me what your favorite berry is.
Optional Additional Entries:
Do any or all of the following additional entries. Be sure to leave a separate comment for each entry. There are a total of four (4) entries available.
- Follow @DriscollsBerry and @HandleHeat on Twitter
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- Include your name and email address with every entry.
- Giveaway open to U.S. residents only.
- Giveaway entries must be submitted by Saturday, January 21st at 11:59 PST.
- Winners will be chosen randomly and will be emailed. Winner has 72 hours to respond with mailing address before a new winner is chosen.
Taste: The tartness of the raspberry pairs beautifully with the sweetness of the white chocolate and richness of the cream.
Texture: The crust is buttery yet crunchy while the filling is luscious.
Ease: The food processor does a lot of the work and there are only a handful of ingredients.
Appearance: The best part of this recipe! It’s perfect for Valentine’s Day.
Pros: Easy yet elegant.
Would I make this again? Yes.
Swirled White Chocolate Raspberry Tart
Yield: 8 servings
9 whole graham crackers (1 sleeve), broken into pieces
2 tablespoons sugar
6 tablespoons unsalted butter, melted and cooled
10 ounces high-quality white chocolate, chopped
2/3 cup heavy cream
1/8 teaspoon kosher salt
6 ounces fresh raspberries
2 tablespoons granulated sugar
For the crust:
Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.
For the filling:
Place white chocolate in a large, heatproof bowl.
In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.
For the raspberry swirl:
In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.
Recipe by Tessa of Handle the Heat