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Categories:
flour sugar butter cream cheese white chocolate heavy cream raspberry jelly raspberries powdered sugar
Viewed: 31 - Published at: a year agoIngredients
- 1 2/3 cups all-purpose flour
- 2 1/2 tbsp sugar
- 7 tbsp butter
- 3/4 lb cream cheese
- 1/2 lb white chocolate, melted
- 3/4 cup heavy cream
- 1/3 cup raspberry jelly
- 1/2 lb raspberries
- None None powdered sugar for dusting
Method
- In a bowl, mix the flour, sugar, 2 tbsp water, a pinch of salt and the butter. Rub the butter in with your fingers to form crumbs, then knead into a smooth dough. Shape into a ball, wrap in cling wrap and refrigerate for 30 mins.
- Heat oven to 350°F. Roll the dough out on a floured surface to fit a rectangular tart pan (4 x 13 inches). Push the pastry into the corners, lay a sheet of parchment paper on top and fill with dried beans or rice. Bake for 20-25 mins, then remove from the oven, discard the paper and beans and cool on a wire rack.
- Meanwhile, mix the cream cheese and melted chocolate in a bowl. In a separate bowl, whip the cream until thick and fold into the cream cheese mixture. Fill the pastry crust and refrigerate for at least 6 hours. To serve, melt the jelly in a saucepan, then cool for 5 mins. Stir in the raspberries and pour over the tart. Finish with a dusting of powdered sugar.
