Raspberry White Chocolate Truffle Tart
Ingredients
- CRUST
- 1 cup all-purpose flour
- ½ cup powdered sugar
- ½ cup butter chilled, cut into pieces
- ½ teaspoon vanilla
- ¼ teaspoon almond extract optional
- FILLING
- 6 oz. white chocolate coarsely chopped
- ¼ cup whipping cream
- 2 tablespoons almond-flavored liqueur or syrup for coffee
- 2 cups raspberries
- TOPPING
- 1 ½ oz white chocolate chopped
- ½ teaspoon vegetable oil
Instructions
- Heat oven to 350°F. In a food processor, combine all crust ingredients. Process just until dough begins to hold together. Press dough into 9-inch round tart pan with removable bottom.
- Bake 20 to 25 minutes or until golden brown. Cool. (Crust can be made up to 1 day ahead.)
- Meanwhile, in food processor, finely chop 6 oz. white chocolate. In small saucepan or in microwave, heat cream until nearly boiling. With the food processor motor running, carefully pour hot cream over white chocolate. Add almond liqueur, process until smooth. Pour mixture into a small bowl. Cover; Refrigerate for one hour or until cool and thickened.
- Spread cooled filling in baked tart shell. Arrange raspberries over top. In small microwave safe cup combine 1 ½ oz. white chocolate and oil. Microwave on high heat for about 1 minute – checking every 10 seconds – or until melted. Stir until smooth; drizzle over raspberries. Refrigerate tart at least 2 hours or up to 1 day before serving. Store in refrigerator.
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