Just the gorgeous appearance of this Swirled White Chocolate Raspberry Tart is enough to impress guests, so the delicious, rich, tarty flavors make this recipe one of a kind!
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.
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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.
How to make Swirled White Chocolate Raspberry Tart + A GIVEAWAY
Yield: 8 servings
Cook: 1 hour 45 minutes
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
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