Description
A delicious and elegant dessert featuring a creamy white chocolate filling paired with tart raspberries, all encased in a buttery crust.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1/2 cup white chocolate, chopped
- 1/2 cup heavy cream
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1 tablespoon sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, butter, and powdered sugar until crumbly. Add egg yolk and mix until dough forms.
- Press the dough into a tart pan and bake for 15 minutes or until golden.
- In a saucepan, heat heavy cream until just boiling. Remove from heat and add chopped white chocolate, stirring until melted.
- Pour the white chocolate mixture into the cooled tart shell.
- In a bowl, toss raspberries with lemon juice and sugar, then arrange them on top of the white chocolate filling.
- Chill the tart in the refrigerator for at least 2 hours before serving.
Notes
- For a richer flavor, use high-quality white chocolate.
- Fresh raspberries can be substituted with frozen, but thaw and drain them first.
- Serve with whipped cream for added indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg