{"id":11600,"date":"2015-08-05T15:04:35","date_gmt":"2015-08-05T13:04:35","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/raspberry_and_white_chocolate_tart"},"modified":"2022-01-13T17:19:11","modified_gmt":"2022-01-13T15:19:11","slug":"white-chocolate-raspberry-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/white-chocolate-raspberry-tart\/","title":{"rendered":"White Chocolate Raspberry Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">One of my favorite summer fruits is raspberries. These succulant, sweet red and beautiful fruits fill make me wanna put them in every cake or dessert I make.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">The following is a white chocolate raspberry tart. On a golden crust lays a raspberry mousse, topped with vanilla sponge cake that&#8217;s brushed with raspberry coulis, and on top of everything a white chocolate chantilly cream and lots of fresh raspberries.<\/p>\n<div id=\"attachment_11202\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11202\" class=\"wp-image-11202\" title=\"White Chocolate Raspberry Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/raspberry_and_white_chocolate_tart-s.jpg\" alt=\"White Chocolate Raspberry Tart\" width=\"800\" height=\"1214\" \/><p id=\"caption-attachment-11202\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21489--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">White Chocolate Raspberry Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For white chocolate Chantilly:<\/h4>\n<ul>\n<li>1 gram gelatin powder<\/li>\n<li>5 ml. water<\/li>\n<li>100 grams white chocolate<\/li>\n<li>250 ml. heavy cream<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<\/ul>\n<h4>For pink glacage:<\/h4>\n<ul>\n<li>9 grams gelatin powder<\/li>\n<li>45 ml. water<\/li>\n<li>50 ml. water<\/li>\n<li>100 grams sugar<\/li>\n<li>100 grams glucose or corn syrup<\/li>\n<li>70 ml. milk<\/li>\n<li>100 grams white chocolate<\/li>\n<li>Red food coloring (to taste)<\/li>\n<\/ul>\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For vanilla biscuit layer:<\/h4>\n<ul>\n<li>1 large egg<\/li>\n<li>40 grams sugar<\/li>\n<li>1\/4 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>50 grams all-purpose flour<\/li>\n<\/ul>\n<h4>For raspberry coulis:<\/h4>\n<ul>\n<li>50 grams sugar<\/li>\n<li>60 grams raspberry puree<\/li>\n<\/ul>\n<h4>For raspberry mousse:<\/h4>\n<ul>\n<li>2 grams gelatin powder<\/li>\n<li>10 ml. water<\/li>\n<li>2 large eggs<\/li>\n<li>25 grams sugar<\/li>\n<li>150 grams raspberry puree<\/li>\n<li>50 grams soft butter<\/li>\n<li>125 ml. heavy cream<\/li>\n<li>Red food coloring (to taste)<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>100-150 grams fresh raspberries<\/li>\n<\/ul>\n<h4>You will need:<\/h4>\n<ul>\n<li>one 24 cm round baking ring or pie pan<\/li>\n<li>one 22 cm baking ring<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>White chocolate Chantilly:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.<\/li>\n<li>Chop the white chocolate and put in a bowl.<\/li>\n<li>Heat the cream almost to a boil and pour over the chocolate. Add in the salt and vanilla and beat well until blended.<\/li>\n<li>Melt the gelatin and add into the mixture.<\/li>\n<li>Strain the mixture and chill for 2-3 hours in the refrigerator until completely cold.<\/li>\n<li>Transfer the ganache into a mixer bowl and beat until you get a stable cream.<\/li>\n<li>Pour the cream into a 22 cm baking ring and flatten the top evenly.<\/li>\n<li>Freeze the cream for at least 5-6 hours or until completely frozen.<\/li>\n<\/ol>\n<h4>Pink glacage:<\/h4>\n<ol>\n<li>In a medium bowl mix gelatin and 45 ml of water and set aside for 15 minutes at room temperature until the gelatin absorbs all the liquid.<\/li>\n<li>In a medium saucepan put 50 ml of water, sugar and glucose and heat to a boil.<\/li>\n<li>When the mixture boils, add in the milk and mix well.<\/li>\n<li>Meanwhile, melt the white chocolate in the microwave or over double-boiler.<\/li>\n<li>When boiling again (after adding the milk), add in the gelatin and mix until melted.<\/li>\n<li>Strain and add into the melted chocolate. Wait a minute, and beat until melted and mixture is smooth.<\/li>\n<li>Add in red food coloring until you reach the desired shade.<\/li>\n<li>Cool the glacage to 30c degrees.<\/li>\n<li>Extract the frozen layer of Chantilly and place on a rack.<\/li>\n<li>Pour the glacage, coating the sides and the top of the cream.<\/li>\n<li>Freeze until assembling the tart.<\/li>\n<\/ol>\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Vanilla biscuit:<\/h4>\n<ol>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>In a bowl of a mixer, whip egg, sugar, vanilla and salt at high speed until you get a stable, airy and bright mixture.<\/li>\n<li>Add in flour and fold gently until blended.<\/li>\n<li>Pour the mixture on an oven tray lined with lightly greased baking paper and flatten to an even layer, about 1-2 cm thick.<\/li>\n<li>Bake for 6-8 minutes or until golden.<\/li>\n<li>Cool completely and separate for the baking paper. Cut into a 22 cm circle.<\/li>\n<\/ol>\n<h4>Raspberry coulis:<\/h4>\n<ol>\n<li>In a small saucepan put sugar and raspberry puree and heat until the sugar dissolves and mixture thickens slightly. Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Raspberry mousse:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.<\/li>\n<li>In a medium saucepan put eggs, sugar and raspberry puree and beat well.<\/li>\n<li>Cook the mixture over medium-low heat, while whisking constantly, until you get a thick cream. Remove from heat.<\/li>\n<li>Melt the gelatin, add in and mix until absorbed.<\/li>\n<li>Strain the mixture into a clean bowl and add butter. Beat until dissolved and creamy.<\/li>\n<li>Cool the cream in the refrigerator for 2-3 hours or until it is completely cold.<\/li>\n<li>Whip the cream until soft peaks form, and gently fold into the cold raspberry cream. If necessary, and if desired, you can add a little food coloring to empower red color.<\/li>\n<li>Pour the mousse over the baked crust, and smooth the top.<\/li>\n<li>Place the biscuit over the mousse and brush it generously with raspberry coulis.<\/li>\n<li>On top of the biscuit, and right in the middle of the tart, place the white chocolate Chantilly (coated with glacage).<\/li>\n<li>Arrange raspberries around the sides and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">You can use strawberries instead of raspberries.<\/li>\n<li style=\"text-align: left\">Keep the raspberry tart in a closed container in the refrigerator for up to 4-5 days.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_11203\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11203\" class=\"wp-image-11203\" title=\"White Chocolate Raspberry Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/raspberry_and_white_chocolate_tart2-s.jpg\" alt=\"White Chocolate Raspberry Tart\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11203\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_11204\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11204\" class=\"wp-image-11204\" title=\"White Chocolate Raspberry Tart\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/raspberry_and_white_chocolate_tart3-s.jpg\" alt=\"White Chocolate Raspberry Tart\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11204\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>One of my favorite summer fruits is raspberries. These succulant, sweet red and beautiful fruits fill make me wanna put them in every cake or dessert I make. The following is a white chocolate raspberry tart. On a golden crust lays a raspberry mousse, topped with vanilla sponge cake that&#8217;s brushed with raspberry coulis, and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1577,1562,1555],"tags":[1636,1596,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>White Chocolate Raspberry Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"The is a white chocolate raspberry tart made of a golden crust filled with raspberry mousse, topped with vanilla sponge cake that&#039;s brushed with raspberry coulis, and on top of everything a white chocolate chantilly cream and lots of fresh raspberries.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/white-chocolate-raspberry-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"White Chocolate Raspberry Tart | Lil&#039; 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