Raspberry Velvet Tart Recipe

Name: Raspberry Velvet Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4c cake flour; 3/4c all-purpose flour; 1/4c sugar; 1/2c (1 stick) chilled unsalted butter, cut into pieces; 1 egg yolk; 1T whipping cream; 12oz imported white chocolate, chopped; 1/2c hot whipping cream; 1/4c(1/2 stick) unsalted butter, room temp; 2c fresh raspberries or unsweetened frozen, thawed and drained; white chocolate leaves; powdered sugar

Servings: persons

3/4c cake flour
3/4c all-purpose flour
1/4c sugar
1/2c (1 stick) chilled unsalted butter, cut into pieces
1 egg yolk
1T whipping cream
12oz imported white chocolate, chopped
1/2c hot whipping cream
1/4c(1/2 stick) unsalted butter, room temp
2c fresh raspberries or unsweetened frozen, thawed and drained
white chocolate leaves
powdered sugar

1
["For crust: Mix flours and sugar in a large bowl. Add butter and cut in until mixture resembles coarse meal. Beat yolk with cream to blend. Pour over flour mixture and stir until dough comes together, adding water to bind dough if necessary. Gather dough into ball. Flatten into disc. Wrap in plastic and refrigerate 30 min. (can be prepared 1 day ahead. Let dough soften slightly before continueing).", "Roll dough out on lightly floured surface to 1/8"" thick round. Roll dough up on rolling pin and transfer to 9"" tart pan, with a removeable bottom. Trim and finish edges. Refrigerate crust for 30 min.", "Preheat oven to 350F. Line pastry with foil and fill with dried beans or pie wieghts. Bake 15 min, remove beans and foil and continue baking until golden brown, about 15 min. Cool completely on wire rack.", "For Filling: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Mix in cream and butter. Remove from over water.", "Distribute raspberries evenly over bottom of crust, reserving a few for garnish. Pour chocolate over, filling crust completely. Refrigerate until firm, about 1 hour (can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temp. before serving)", "Arrange leaves and reserved raspberries decoratively atop tart. Sift powdered sugar lightly over and serve."]

1335

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4c cake flour, 3/4c all-purpose flour, 1/4c sugar, 1/2c (1 stick) chilled unsalted butter, cut into pieces, and more.

Yes, Raspberry Velvet Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Velvet Tart

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