Raspberry Velvet Tart
Crust:
3/4 cup cake flour
3/4 cup all-purpose flour
1/4 cup sugar
1/2 cup chilled, unsalted butter (cut into peices)
1 egg yolk
1T whipping cream
2 T (about) cold water
Filling:
12 oz. white chocolate, chopped
1/2 cup hot whipping cream
1/4 cup unsalted butter, room temp.
2 cups fresh raspberries
pwdered sugar for dusting the top
For the crust: Mix the flours and sugar in a large bowl. Add the butter and cut in until the mixture resembles coarse meal. Beat the egg yolk with the cream to blend. Add to dry ingredeints and stir until the dough comes together adding water, if necessary, to bind it. Gather the dough into a ball and flatten it into a disk. Wrap it in plastic and refrigerate for 30 minutes. After the dough has chilled, roll it out to about 1/8" between sheets of plastic wrap. Place it in a 9" tart pan with a removable bottom. Refrigerate for another 30 minutes. Prebake the crust for 15 minutes (use beans or pie weights.) Cool completely before filling.
For the filling: Melt white chocolate in a bowl over simmering water stirring until smooth. Mix in the hot cream and butter. Remove from heat. Place rasberries in the tart shell. Pour the chocolate mixture over the raspberries. Refrigerate for at least one hour or until firm. Dust with powdered sugar.
mmmhhh that sounds so good. I'll try that some day....
like tarts, if that makes me a perv, so be it...
RH
