White Chocolate Raspberry Tart
20 STEPS
Start with a sweet pastry crust (recipe included in post) or use crust of choice
1
Place raspberries and maple syrup in a small pot
2
Simmer 5-10 min and then use an immersion blender to purée
3
Add in corn starch or tapioca starch and simmer another 1-2 min and set aside to cool
4
Chop white chocolate (good quality bakers chocolate is ideal)
5
Place in a bowl with the butter, vanilla and cream
6
Microwave at 20 second intervals stirring in between until smooth
7
Getting there..
8
Perfect. Set aside to cool
9
Spread raspberry coulis evenly over the bottom of tart and chill for a few minutes
10
Pour over white chocolate ganache
11
Chill overnight ideally and must serve chilled
12
Place berries over top before serving then slice. This is after 3 hours of chilling
13
Not fully set but still fabulous
14
This is overnight - still soft set but holds up better
15
Distinct layers still present (I always recommend an overnight chill)
16
Recipe makes one 9 inch tart or 4 minis
17
This is a soft set tart - think thick caramel - so serve chilled always
18
How well it sets depends on the chocolate -use the highest quality bakers chocolate- less additives
19
Full recipe:https://www.oliveandmango.com/white-chocolate-raspberry-tart/
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