Wow raspberry seems to be very popular this month. With that said and done it's National Raspberry Tart Day!!! To me raspberries, cream and chocolate go hand and hand. Combine them all to make this sweet dessert to celebrate National Raspberry Tart day is a no brainier!
To make the best tarts a suggestion from Alton Brown off of the food network show use a false bottom tart pan. I watched a show where he made...that's right tarts and cheesecakes using these pans. I use them myself and have never gone back to spring form pans ever. Once you are done baking your sinfully delicious tart and it cools you just pop the bottom up and BAM you have your serving dish with your luscious raspberry tart all on one serving dish. No mush no fuss. Thank you hunny for getting them for me I love these pans!!!
Ok now for the recipe!
White Chocolate Cream cheese Raspberry Tart
Shortbread Tart Pastry
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1 cup butter, room temperature
1/2 cup Icing sugar (powdered sugar)
1 1/2 cups all purpose flour
Place
the flour and icing sugar in the bowl of a food processor. Cut the
butter into pieces and add to the bowl. Using the pulse function process
the mixture until it forms a ball.
White Chocolate Cream Cheese Filling
8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.
8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries (enough filling for two pies)
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries (enough filling for two pies)
Preheat oven to 425°F. Prepare the crust first. Divide dough into 4 equal pieces and place in the bottom of a tart pan with removable bottom. Using your fingers pat the dough evenly along the sides and bottom of the pan. Prick with a fork and put in the freezer for 15 minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack. Lower the temperature to 350°F
up, flatten gently with a fork. Remove from oven and let cool on a rack. Lower the temperature to 350°F
Filling
Beat the cream cheese with sugar until soft and creamy. Add the eggs and continue to beat. Beat in melted white chocolate,cream and vanilla. Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set. Let cool on rack. May be decorated with melted chocolate.
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set. Let cool on rack. May be decorated with melted chocolate.
And as always the links to more great recipes :)
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