White Chocolate Raspberry TartPosted: August 28, 2012
As a celebration of summer, I decided to make a tasty delicious treat! Justin and I did a raspberry pick with Operation Fruit Rescue Edmonton and walked away with a tasty haul-o-raspberries! If you have a bunch of raspberries and are at a loss on what to do with them, aside from eating them, try this out! This recipe does not disappoint!
The crust is very simple. I used slivered almonds and threw in a few graham crackers. Don’t have graham crackers? Use Maria crackers instead!
Into the handy dandy food processor it goes!
Mix with butter and form a pie crust.
The filling is super easy. It’s whip cream and white chocolate, and some lemon juice. That’s it!
Bake the pie crust until it is golden brown, like this guy.
Pour in your filling and chill in the fridge for at least 2 hrs.
Take a look at that beaut!
Jacquie’s Awesome White Chocolate Raspberry Tart
You will need:
- 2 cups blanched almonds, plus 4 graham crackers
- 1/4 cup sugar
- 1/4 cup (1/8 lb.) melted butter or margarine
- 2/3 cup whipping cream
- 8 ounces white chocolate, chopped
- 2 tablespoons lemon juice
- 2 cups raspberries, rinsed and drained
Preheat oven to 325. In a blender or food processor, whirl almonds and graham crackers with 2 tablespoons sugar until finely ground. Pour nut mixture into a 9-inch tart pan with a removable rim. Add butter and rub with fingers until mixture forms fine crumbs. Press nut mixture evenly over bottom and up side of pan until flush with rim. Bake crust in a 325° oven until dark gold, about 20 minutes. Let cool when ready. While the crust is baking, combine cream and chocolate in a pot over medium heat and stir until smoothly melted, about 2 minutes. Stir in lemon juice. Evenly spoon into crust. Chill tart until filling is firm to touch, 1 to 1 1/4 hours. Arrange red raspberries in a single layer on filling. Serve and enjoy!