Red Raspberry
Susan Davies
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La Belle Cuisine - More Pie Recipes

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White Chocolate Raspberry Tart

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On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Raspberry
Green, Steff
Buy this Art Print at AllPosters.com

White Chocolate Raspberry Tart
South Carolina Yacht Club
Gourmet Archives

1 1/4 cups walnuts, chopped fine
3/4 cup unsalted butter, softened
3 tablespoons sugar
1 1/2 cups flour
1 teaspoon freshly grated orange zest
1 large egg, beaten lightly
3 cups fresh raspberries, picked over
12 ounces white chocolate
1/2 cup heavy cream, warmed
1/2 cup whipped cream as garnish

In a bowl with electric mixer blend walnuts, 1/2 cup butter, sugar, flour, zest, and egg until combined well and press mixture into an 11-inch tart pan with removable bottom. Freeze shell 15 minutes.
While shell is freezing, preheat oven to 375ºF. Bake shell in middle of oven 25 to 30 minutes or until golden brown. Cool shell on a rack, remove side of pan and transfer shell to a plate. Fill shell with 2 1/2 cups raspberries.
In a large metal bowl set over a saucepan of barely simmering water melt chocolate. Remove bowl from heat and whisk in cream and remaining 1/4 cup butter, whisking until smooth. Spread chocolate mixture over raspberries, smoothing top. Chill, covered, 3 hours, or overnight. Garnish tart with whipped cream and remaining 1/2 cup raspberries. Serve tart at room temperature.