The daughter of my dearest friend Nancy gave me this unusual recipe many years ago. I don't make it often, but when I do, mouths drop open. It's a cookie crust and the melted white chocolate turns into a caramel-type sauce that firms up a bit in the fridge. The raspberries add a tart foil to all the sweetness.....fresh raspberries work best, of course. Aren't the colors perfect for Christmas? Really, you ought to indulge yourself, 'tis the season after all....work it off at the gym later.
Jacie's White Chocolate and Raspberry Tart
1 1/2 cups flour
1/2 cup sugar
1 stick cold butter, diced
1 egg yolk
1 tablespoon heavy cream
1 1/2 tablespoons cold water
12 ounces white chocolate
1/2 stick butter
1/2 cup heavy cream
2 cups fresh raspberries
Pulse flour and sugar in a processor. Add butter. Pulse until mixed. Add egg yolk and cream and dribble the cold water as needed to hold dough together. (I needed a tad more) Form the dough into a round and flatten. Place in wax paper and refrigerate 1/2 hour or until firm enough to roll out.
Roll out and put in tart pan with removable bottom. Press in with fingers, and up sides. Blind bake with weights 15 minutes at 350, then without weights for another 15 minutes. Cool.
Spread fresh raspberries on the bottom crust. Melt chocolate slowly in the top of a double boiler. Melt the butter and beat the butter and cream into the chocolate. It will slowly turn into a caramel-like sauce. Make sure there are no lumps.
Pour over the berries and refrigerate overnight. Decorate with holly, chocolate leaves or extra raspberries.