Thursday, April 14, 2011
Now here's a real show-stopping dessert that's elegant enough for the fanciest occasions.
You'll never believe how simple it is.
Once you have the pastry crust mastered, the filling only requires 3 ingredients! Yup! Three. And one of them is salt! It literally is as easy as one, two, three.
This White Chocolate Raspberry Tart not only tastes incredible but it looks like it belongs in a magazine. The tart raspberries contrast the sweet and creamy white chocolate so beautifully, while the dark chocolate curls add depth and another element of drama.
Feel free to experiment with any other types of berries, including blackberries, blueberries and even sliced strawberries.
Steven & Chris definitely loved this dessert. Chris pretty much wanted to take it all to himself. Sheesh!
If you missed the show, you can catch it online here.
I'll teach you some of the science behind making pastry, and show you how easy it is to make chocolate curls!
Oh, and you probably want the recipe right?
You can also find the recipe on the Steven & Chris website and show your love by "Like"-ing it through facebook too!
White Chocolate Raspberry Tart
For the crust:
1 cup all-purpose flour
4 tbsp Dutch-process cocoa powder
3 tbsp granulated sugar
¼ tsp salt
7 tbsp very cold butter, cut into ½-inch cubes
1 large egg, well beaten
For the filling:
6 oz pure white chocolate, finely chopped
1/3 cup 35% whipping cream
pinch of salt
For the topping:
2 cups fresh raspberries
To make the pastry, whisk together flour, cocoa powder, sugar and salt in a large bowl. Add butter and toss to coat in flour mixture. Using a pastry blender or your clean fingers, cut or rub butter into flour mixture until it resembles coarse crumbs. The butter should be mostly dispersed with some larger, pea-sized pieces remaining. Drizzle egg into flour mixture while gently stirring with a fork. Continue to stir until dry ingredients are moistened and it holds together in clumps. Turn dough out onto a clean work surface and bring it together in a ball with your hands, turning it frequently and pressing in loose bits until it is cohesive. Shape dough into a disk, wrap well with plastic wrap and refrigerate until firm, at least 2 hours.
Let pastry sit at room temperature about 30 minutes before working with it. On a lightly floured work surface, roll out the dough into a 12-inch circle with just over 1/8-inch thickness. Fit it into an 8-inch fluted tart pan with removable bottom and trim off excess dough. Refrigerate until firm, about 15 minutes.
Preheat oven to 375°F. Prick pastry all over with a fork and bake until dry but still soft, about 13-15 minutes. Remove from oven and transfer to a wire rack to cool completely.
To make the filling, place chocolate in a small heatproof bowl. Combine cream and salt in a small saucepot over medium-low heat and bring to a boil. Remove from heat and immediately pour over chocolate. Let stand 2 minutes and then slowly stir using a rubber spatula until completely melted and smooth. If chocolate is not completely melted, place bowl over a double boiler and heat gently until melted. Pour ganache into baked tart shell and refrigerate until completely set. Once set, arrange raspberries on top in concentric circles. Garnish with chocolate curls if desired.