May 17, 2011

White Chocolate Tart with Raspberries

Basically, this is a simple tart with very straightforward flavours. But I was intrigued by the idea of subtly changing these flavours with the use of differently flavoured chocolates. The original recipe uses pears and a chocolate flavoured with pears. I decided to use raspberries as fruit and cranberry flavoured chocolate. You could use many different combinations of fruit and flavours. You could even start to play with flavoured yoghurt.

A word on the dough: I was confused at first that there was no sugar added according to the recipe. But it turned out that the filling with all the chocolate is quite sweet, so the neutral dough gives a nice contrast.

The recipe is quite easy. It requires a lot of cooling time, though. But the result is worth it. The combination of flaky dough, creamy filling and fruit is great!

White Chocolate Tart with Raspberries
Original recipe found on the webpage of Saisonk├╝che, one of my favourite food magazines. Here's a translation:

250g flour
2 pinches of salt
150g cold butter
1 egg

40g dark chocolate (I used Cranberry Intense of the Excellence line of Lindt

3 leaves of gelatin
250g white chocolate (I used the Crema Catalana of the Supreme line of Chocolat Frey
2dl cream
150g non-flavoured yoghurt
300g raspberries

Combine flour and salt in a bowl. Cut butter into little cubes and add to the flour. Using your fingers, rub the butter and the flour together until you get a coarse mix resembling grated cheese. Work quickly to avoid the butter melting. Add the lightly beaten egg and assemble everything into a firm dough. Leave it to cool in the fridge for at least 30 minutes.

Preheat the oven to 180°C. Prepare a round baking tray (roughly 28cm in diameter) with a sheet of parchment paper. Roll out the dough on a lightly floured surface to about 3mm thickness. Place the dough into the baking tray, cut off the excess dough and punch some holes into the dough using a fork. Cover the dough with another sheet of parchment paper and add some baking weights to blind-bake the dough (I usually use dry beans). Bake for about 10 minutes, then remove the baking weights and continue to bake for another 15-20 minutes, then let it cool completely.

Melt the dark chocolate over a water bath and apply a thin layer to the cooled and baked dough. This will insulate the dough from the moist filling and keep it nice and crispy.

Soak the gelatin in some cold water. Heat the cream in a pan (it does not need to cook). Remove from the stove and add the roughly chopped white chocolate. Squeeze the water from the gelatin and add it to the cream as well. Stir until the gelatin and the chocolate have melted completely, then add the yoghurt. Cool in the fridge for a few minutes until the mix starts to set around the edge. In the meantime sprinkle the raspberries on the dough, then add the cream-chocolate mix. Let the tart set in the fridge for at least 2 hours.

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