White And Dark Chocolate Raspberry Tart Recipe 55

WHITE CHOCOLATE RASPBERRY TART!

Steps:

• Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.
• Add the melted unsalted butter and mix together until combined.
• Spread onto the bottom and sides of an 23cm loose bottomed tart tin. I usually start on the sides, and then cover the bottom last.
• Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften.
• Once heated for about 3-4 minutes, remove from the heat and puree to a liquid.
• Pass the coulis through a sieve to remove the seeds and let the mixture cool.
• Add the white chocolate and butter to a large bowl.
• Pour the cream into a small pan, and heat the cream until just before boiling point.
• Pour the cream onto the chocolate and butter and leave to sit for five minutes.
• Whisk the mixture until it smooths - if any lumps of chocolate remain, add the mixture back into the pan and heat on a low heat until smooth.
• Pour the ganache into the tart case - dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer.
• Set the tart in the fridge for a couple of hours until set.
• Remove the tart from the tin carefully, and put onto a serving plate.
• Decorate the tart with some fresh raspberries and freeze dried raspberries, and some grated white chocolate!
• Serve with an extra drizzle of coulis!

WHITE AND DARK CHOCOLATE RASPBERRY TART RECIPE - (5/5)

Steps:

• Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and 1 inch up sides of pan. Trim edges. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely. Puree frozen thawed raspberries in blender container or food processor bowl with metal blade; strain and discard seeds. In small saucepan, combine cornstarch and 1 tablespoon sugar; blend well. Gradually add raspberry puree. Cook over low heat until thickened, stirring constantly. Cool. Spread over crust. Arrange fresh raspberries over raspberry layer. Refrigerate. In small bowl, beat 1/2 cup margarine and1/3 cup sugar until light and fluffy. Gradually add melted white chocolate, beating constantly. Add eggs one at a time, beating at highest speed 3 minutes after each addition. Pour over raspberries; refrigerate until set. In small saucepan over low heat, melt semi-sweet chocolate and 2 tablespoons margarine; carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours or until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers. Garnish as desired. 10 servings. To make chocolate leaves, melt white chocolate or vanilla-flavored candy coating. (Unsweetened, semi-sweet or sweet cooking chocolate can be used, too.) Brush melted chocolate evenly on the underside of washed and dried non-toxic leaves such as grape ivy, mir.H lemon or rose. Wipe off any chocolate that may drip to the front side of the leaf. Refrigerate leaves about 10 minutes or until chocolate is set Apply a second coat of chocolate and refrigerate until set Carefully peel leaf away from the chocolate. Chocolate leaves can be stored in the refrigerator or freezer.

WHITE AND DARK CHOCOLATE RASPBERRY TART

Steps:

• Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using ungreased 10-inch tart pan or 10-inch springform pan with removable bottom.
• Place prepared pie crust into pan; press in bottom and 1 inch up the sides of the pan. Generously prick crust with fork.
• Bake at 450 degrees for 9 to 11 minutes or until golden. Let cool completely.
• Puree frozen thawed raspberries in food processor.
• Place strainer over sauce pan and pour pureed berries into strainer. Using a rubber spatula, work puree through the sieve and into pan. Discard seeds.
• Combine cornstarch and 1 tablespoon sugar into strained raspberry puree.
• Cook over low heat until thickened, stirring constantly. Cool. Spread over crust.
• Arrange fresh raspberries over cooled puree. Refrigerate.
• In a small mixing bowl, beat 1/2 cup butter and 1/3 cup sugar until light and fluffy.
• Melt white chocolate in microwave in 30 second increments - stirring after each until melted.
• Gradually add melted chocolate to whipped sugar and butter, beating constantly.
• Add eggs one at a time beating at highest speed 3 minutes after each addition. Scrape down sides as needed.
• Pour white chocolate mixture over raspberries. Gently spread over all. Refrigerate until set.
• Melt semi-sweet chocolate and butter in microwave in 20 second increments until melted. Stirring after each time until melted and blended.
• Carefully pour dark chocolate over white chocolate layer. Spread almost to edges, leaving a circle of white chocolate peaking out.
• Refrigerate at least 2 hours or until set. Can be made a day ahead.
• To serve, allow tart to set at room temperature for 30 minutes to allow chocolate layers to soften.
• Remove from pan and garnish with fresh raspberries.
• Enjoy!

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY

Steps:

• Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
• Mix in the melted butter.
• Divide the biscuit crumbs in 12 cases of a muffin tin.
• Freeze for 10 minutes, or until solid.
• Prepare the filling by gently heating the double cream over a low-medium heat.
• Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
• Pour the filling into the biscuit bases and garnish with the raspberries.
• Chill in the fridge for 2-3 hours, until set.
• Drizzle over the white and dark chocolate and sieve over the icing sugar.
• Enjoy!

CHOCOLATE-RASPBERRY TART

Steps:

• Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
• In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

WHITE AND DARK CHOCOLATE RASPBERRY TART

Steps:

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan, and pressing 1 inch up side of pan. Cool on cooling rack 15 minutes.
• Place orange juice in 2-quart saucepan. Sprinkle gelatin on juice; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
• In blender or food processor, place thawed raspberries and any juice. Cover; blend until pureed. Set strainer over 2-cup measuring cup. Press puree with back of spoon through strainer to remove seeds. If necessary, add water to raspberry puree to measure 1/2 cup. In 1-quart saucepan, mix cornstarch and sugar. Gradually add raspberry puree. Cook over low heat, stirring constantly, until thickened. Fold in fresh raspberries; spread over crust. Refrigerate 15 minutes.
• Meanwhile, in chilled large bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon and spread over raspberry layer. Refrigerate about 1 hour or until filling is set.
• In 1-quart saucepan, melt semisweet chocolate and butter over low heat, stirring frequently; carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers. Cover and refrigerate any remaining tart. Garnish each slice with fresh raspberries and white chocolate curls, if desired.

WHITE CHOCOLATE RASPBERRY TART

Steps:

• For Crust:.
• Preheat oven to 375ºF (190ºC).
• 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.