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August 2, 2011
Luscious Raspberry Tart
Traditional Cakes & Pies
Prep time:
29 minuteschilling time:
2 hours“When I used to go to the market with Grandma, I often begged her to buy raspberries for making this tart.”
Ingredients
Serves 12
- 12 ounces white chocolate
- 1/2 cup whipping cream
- 4 tablespoons butter
- 2 teaspoons light corn syrup
- 2 1/2 cups fresh raspberries, divided
- 1 (10-inch) baked tart shell
- 1/2 cup raspberry jam, melted
Directions
1
Cut white chocolate into small pieces. Place pieces in a large microwave-safe dish. Microwave on HIGH, covered, until softened, about 2 minutes, stirring after 1 minute, then at 15-second intervals.
2
Combine whipping cream, butter and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring frequently.
3
Add the whipping cream mixture to the white chocolate and stir until smooth.
4
Add 2 cups fresh raspberries to the white chocolate mixture and mix well. Spoon into tart shell. Chill, covered, until set, about 2 hours.
5
Combine remaining fresh raspberries and jam in a small bowl and mix well. Spread on top of tart before serving.
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Grandma's Secret Trick
Grandma's Secret Trick
For raspberry topping, Grandma used seedless raspberry jam to minimize the total number of seeds in each bite. If she couldn't find seedless raspberry jam, she heated the jam in a saucepan over low heat until it melted, then poured it through a sieve, pressing hard to extract the jam. She discarded the seeds, then mixed the jam with the berries.
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