For my birthday, I would like the best gift that a foodblogger could possibly ever receive.
I would like for all of you to come to my home this evening, and share this White Chocolate-Raspberry Tart with me.
What better way could a Cream Puff possibly celebrate her birthday?!
White Chocolate-Raspberry Tart with Almonds and Pistachios
Adapted from The Chef’s Table by Lucy Waverman, James Chatto and Tony Aspler.
The original recipe for this tart comes from Robert and Lucia Martella, owners of my favourite Italian restaurant: Grano. It’s like being in Italy, except you’re in the middle of Toronto.
If you’re ever in Toronto, be sure to visit Grano and end your meal with a slice of this tart. The book describes the filling for this tart as truffle-like and it certainly is. The raspberries and nuts compliment the white chocolate very well.
I was introduced to Grano by a wonderful Italian professor of mine from the University of Toronto, who would arrange for her students to enjoy a meal at Grano at the end of each school year.
Professoressa Pasquarelli-Clivio, la ringrazio!
For the tart crust:
- 2 cups all-purpose flour
- 3/4 cup butter, cut into small pieces
- 1 tbsp. granulated sugar
- 1 egg, beaten
- 1-1/2 tbsp. cold water
- an 11-inch tart pan with removable bottom
- While you can mix this in a food processor, try doing it by hand as it’s very easy. In a large bowl, combine the flour and sugar and add the butter pieces.
- With your fingers or a pastry cutter, work the butter into the flour until it resembles fine crumbs.
- In a cup, mix together the beaten egg and the water.
- Add to the flour/butter mixture and begin gathering the dough together with your hands. After a minute or two, the dough should form a ball.
- Transfer the ball of dough to a floured surface and knead for about a minute until you have a smooth dough.
- Shape the dough into a disk and wrap with plastic wrap. Refrigerate for 30 minutes.
- While the dough is in the refrigerator, preheat your oven to 400 degrees F.
- After 30 minutes, remove the dough from the refrigerator and on a well-floured surface, roll it out to a 13-inch circle.
- Carefully transfer the dough to the tart pan and fit it into the pan. Trim any overhang. Keep in mind that this dough will crack rather easily, but you can simply piece it back together.
- Chill the crust for 20 minutes.
- After 20 minutes, line the crust with foil and then fill the foil with pie weights or dried beans.
- Bake for 20 minutes. After 20 minutes, remove the pie weights or beans and foil. Continue to bake the crust for 5 minutes. It should be golden. If any air pockets form on the bottom, gently pierce them with the tines of a fork.
- Remove the tart from the oven and cool completely on a wire rack.
For the tart filling:
- 1 pound white chocolate, broken into 1-inch pieces
- 6 tbsp. butter
- 2/3 cup whipping cream
- 1/2 tsp. almond extract
- 1-1/2 cups raspberries (fresh, not frozen)
- 1/4 cup sliced almonds
- 1/4 cup pistachios, roughly chopped
- icing sugar for dusting
- Once your tart crust has cooled, begin making the filling.
- Spread the raspberries over the tart crust. Sprinkle half the almonds and pistachios over the raspberries.
- In a double boiler, melt the chocolate and the butter. Stir to ensure that the mixture is smooth.
- Add the almond extract and the cream and combine.
- Immediately take the white chocolate/butter/cream mixture off the heat.
- Let it cool for 30 seconds.
- Quickly pour the white chocolate/butter/cream mixture over the raspberries and nuts. Work quickly as this will set. With an offset spatula or a spoon, smooth the mixture if it’s not even.
- Immediately sprinkle the remaining almonds and pistachios over the top of the filling.
- Refrigerate the tart for at least 4 or 5 hours.
- Remove the tart from the refrigerator 30 minutes before you plan to serve it to give the tart filling a chance to come to room temperature. Just before serving, dust with icing sugar
Note: Serves 10 to 12. A small slice of this tart goes a long way as it is quite sweet. It’s a favourite at Christmas time. Be sure to use fresh raspberries, not frozen. You can also try it with blueberries.