White Chocolate Raspberry Tart
Crust:
¾ cups powdered sugar
2 cups baking/all purpose flour
⅓ cups almond flour
½ cups butter
1 egg
Salt (to taste)
Raspberry ganache:
3 cups white chocolate
¾ cups heavy whipping cream
1 ½ cups raspberry puree
Instructions:
1. Sift together flour, powdered sugar, almond flour, and salt.
2. Add cold butter, cut into chunks to dry ingredients, and knead together with your hands to a sand-like consistency.
3. Add egg and knead by hand until dough becomes smooth (about one to two minutes)
4. If the dough is sticky, refrigerate for 10-15 minutes, else roll into ⅛ inch thickness on a silicone mat, and use tart rings to cut and fill the bottom of the dish. Cut stips to desired height to line sides. Once the rings are lined, perforate using a fork or toothpick.
5. Freeze for one hour.
6. Preheat oven to 320F
7. Bake for 20 minutes, remove the rings, and continue baking for another 5-10 until golden brown.
8. Let cool, and prepare ganache.
9. Chop 2 ⅔ cups of the chocolate into small pieces and set aside.
10. Blend raspberries into puree and strain for seeds.
11. Heat cream and raspberries in a saucepan over medium heat until simmering.
12. Remove from heat and pour mixture over chopped chocolate, let them set for a moment, then stir together.
13. Pour chocolate raspberry mixture into room temperature tart shells.
14. Let chill in the fridge for 3-4 hours
15. With remaining white chocolate, melt in the microwave or with a double boiler, and drizzle over cooled tarts.