Wednesday, December 19, 2012

Recipe: White Chocolate Raspberry Tart

Another family favorite for you tonight.

I don't even remember where my family got this recipe, but it is a fairly recent addition to our repertoire (within the last 10 years or so).  And, I'm telling you, there are not going to be leftovers involved when you take this tart anywhere.  It is a crowd-pleaser for sure.  There was a time when it was unheard of to have only one of these tarts at any family function.  Honestly, though, the always-two-tarts reputation is hard to keep up because the ingredients for this recipe are rather pricey . . .


  • 9-inch pie crust (I use the roll-out frozen kind)
  • 1 lb of white chocolate, chopped (I use most of a 16-ounce bag of white chocolate chips)
  • 1/2 cup whipping cream
  • 1/2 cup mascarpone cheese
  • 4 cups raspberries, rinsed and divided (I use two packages of Driscoll's - not quite 4 cups)

Illustrated Steps:

1.  Bake crust according to package directions (or recipe if you're an over-achiever) for unfilled pie.

Don't forget to stab the crust with a fork multiple times before putting it in the oven, to prevent it from bubbling.

2.  Place chocolate in medium glass bowl.


and enjoy the little details while you're at it . . .


3.  In a small saucepan, bring the cream to a boil - a full boil, not just a simmer.

Also, remember to stir it so that it doesn't curdle on the bottom of the pan.

4.  Pour the cream over the chocolate and stir until the chocolate is thoroughly melted.

If your chocolate hasn't melted and the texture looks kind of like your great grandmother's tapioca pudding, your cream wasn't hot enough.  Don't freak out.  Since you made sure to use a glass bowl earlier, you can stick it in the microwave for thirty seconds and then stir it.  That should do the trick.

5.  Stir 1/2 a cup of Mascarpone cheese into the mixture until it's all smooth.


This is the only brand of Mascarpone I've ever been able to find.  If you live in a larger city, you might have more options . . .

This is not smooth - stir it until it looks just like it did before you added the cheese.

6.  Place half your berries (make sure you rinse them, please) in a single layer on the baked (and partially cooled) crust.


7.  Pour chocolate mixture over berries and top with remaining berries


Isn't it pretty?

8.  Admire it for a few seconds and then stick it in the refrigerator along with the leftover cream, which is a pretty good, if incredibly rich, creamer for coffee.


The tart must refrigerate at least 3 hours before serving, to have the right consistency.  Store it in the refrigerator until you're ready to serve it.
I guarantee you won't have to store any in the refrigerator after serving it.

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