The WHITE CHOCOLATE AND RASPBERRY TART is a decadent and beautiful cake, perfect to finish a meal or for a very special snack — the kind that comforts you and brings a smile back after a hard day. It’s an easy dessert to make but impressive in presentation, ideal also for children, who usually love its flavors and color.
The goodness of this dessert lies in the perfect combination of its different components, each delicious on its own but even better together: the fragrant cocoa shortcrust pastry, the soft and enveloping white chocolate pastry cream, and finally the raspberries, sweet yet slightly tart with an intense aroma that pairs wonderfully with chocolate. Beyond the taste, which of course is paramount, this tart is pleasing to the eye as well — simple yet elegant, perfect to show both our indulgence and the affection we feel for our friends.
SEE OTHER DELICIOUS TARTS:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 665.98 (Kcal)
- Carbohydrates 90.56 (g) of which sugars 53.04 (g)
- Proteins 11.21 (g)
- Fat 32.49 (g) of which saturated 19.81 (g)of which unsaturated 11.66 (g)
- Fibers 5.97 (g)
- Sodium 105.43 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour (type 00 equivalent)
- 1/2 cup unsweetened cocoa powder
- 5/8 cup sugar
- 10 tbsp butter
- 1 pinch salt
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 1 cup milk
- 2 egg yolks
- 1/4 cup sugar
- 2 1/4 tbsp cornstarch (maizena)
- 6 oz white chocolate
- 2 cups raspberries
- 3 1/2 tbsp water
- 1 tbsp sugar
Tools
- 1 Tart pan 8 in
- 2 Bowls
- 1 Saucepan
- 1 Whisk
- 1 Piping bag
WHITE CHOCOLATE AND RASPBERRY TART
In a bowl or in the bowl of a stand mixer place the sifted flour and cocoa and a pinch of salt. Mix the dry ingredients, then add the cold butter cut into pieces and the sugar.
Begin to work the dough with your hands, pinching it between your fingertips, until you obtain a sandy texture.
Add the whole egg and the yolk and quickly mix until you have a homogeneous dough. Wrap it in plastic wrap and place it in the refrigerator to firm up for at least 30 minutes.
Roll the shortcrust pastry to a thickness of 3 mm (about 1/8 in). With the leftover pastry you can make another tart, cookies, or freeze it.
Line a 20 cm diameter pan, preferably with a removable bottom (about 8 in), and prick the base with the tines of a fork.
Cover it with parchment paper and fill it with dried chickpeas (or baking weights).
Bake in a preheated conventional oven at 356°F for 15 minutes. Then remove from the oven, take out the chickpeas and the parchment paper, and continue baking for another 10 minutes. Once done, remove from the oven and let it cool completely before removing it from the pan.
Heat the milk without bringing it to a boil. In a bowl quickly whisk the egg yolks with the sugar. Add the sifted cornstarch and incorporate it well.
Pour a portion of the hot milk over the mixture and, using a whisk, work quickly to avoid lumps. Then add the remaining milk.
Pour the mixture back into the saucepan and return it to low heat. Stir continuously with a whisk until it thickens. Remove the cream from the heat and add the chopped white chocolate. Work it off the heat until it is completely melted.
Transfer the cream to a bowl, cover it with plastic wrap directly on the surface and let it cool at room temperature; once cold, transfer it to the refrigerator until you are ready to use it.
Take the cream from the fridge and quickly whip it with a whisk until it becomes velvety and smooth again. Pour it into the tart shell, leaving a little for decoration, and level it well. Then completely cover the surface with washed and dried raspberries. Fill some of the raspberries with pastry cream.
Meanwhile, boil the sugar in the water. Turn off the heat and let it cool.
Brush the whole surface with the syrup to glaze it, and place the white chocolate and raspberry tart back in the refrigerator for at least 1 hour before serving.
