White Chocolate Tart With Raspberry (coulis)
A smooth whipped white chocolate ganache tart in a lemon pastry case drizzled in tangy raspberry coulis - a truly decadent dessert for dinner parties!
Equipment
Ingredients
Lemon pastry (makes 480 grams sweet lemon pastry)
- 220 grams (1.75 cups) all purpose flour or plain flour
- 100 grams (3.5 oz) powdered sugar /confectioners sugar or icing sugar
- 100 grams (3.5 oz) unsalted butter
- 2 egg yolks
- 2 tablespoon water
- 2 tablespoon lemon zest
Whipped white chocolate ganache filling
- 300 grams (2.25 cups) white chocolate
- 200 ml (6.75 floz) heavy cream /double cream
- 30 grams (1 oz) unsalted butter
Raspberry coulis
- 250 grams (2 cups) raspberries
- 1 tablespoon powdered sugar /confectioners sugar
- 1 tablespoon lemon juice
Instructions
Lemon pâte sablée tart shell
- Cream the butter and sifted powdered sugar together with a stiff spatula by stirring and pressing down until it forms a pale and creamy consistency.
- Cut the sieved flour into the butter and sugar mixture using the side of a semi-flexible rubber spatula, until it resembles ground almonds with no big lumps of butter. Stir through the lemon zest.
- Add half of the egg yolks and water mixed together to the flour mixture whilst stirring with a wooden spoon or with your fingers. Add more very gradually until you form a soft, slightly sticky but not wet dough. If you need more liquid, add single teaspoons of water one at a time.
- Turn the lemon pastry dough out onto a piece of plastic food wrap, flatten it out into a disc about one or two inches thick, wrap it, and rest it in the fridge for one hour. Prepare a 10-inch tart tin by greasing it lightly with butter and dusting over a fine layer of powdered sugar.
- Roll the pastry out on a lightly floured surface into a circle 3-4mm thick. Take care to turn it over and move it around a few times so it does not stick to the work surface.
- Line the tart tin with the lemon pastry, gently pressing it into the edges. Cover in plastic food wrap and chill for 30 minutes.
Baking the tart case
- Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
- Line the lemon pâte sablée pastry shell with parchment paper and fill it with baking beads (or uncooked rice).
- Bake the pastry case for 15 minutes, remove the baking beads, and bake for a further 5-10 minutes until golden brown and cooked through. Transfer the tart shell to a wire cooling rack and leave it to cool completely.
Whipped white chocolate ganache tart filling
- Measure the heavy cream into a saucepan and warm it over medium heat until it reaches a steaming point.
- Place chopped white chocolate into a bowl and pour over the hot cream over the top. Stir to melt the chocolate into the cream.
- Cover and cool the ganache in the fridge for 30 minutes to thicken, stirring occasionally to keep it stable and combined.
- Whisk the white chocolate ganache to thicken it further, then pour the whipped white chocolate ganache into the lemon pastry case. Return to the fridge for a few hours until set.
Raspberry coulis
- Blend the raspberries until smooth and sieve to remove the seeds. Whisk in the lemon juice and sieved powdered sugar.
- Drizzle raspberry coulis over the white chocolate ganache tart and serve.
Notes
Take the butter out of the fridge 30 minutes before you begin and cut it into small pieces.
Always do pastry work in a cool kitchen.
You can use an electric whisk or food processor to cream your butter and sugar and mix in the egg, but do not overwork it.
Do not add all the egg yolk and water at once. Depending on a variety of factors including the size of the egg yolk and the water content in your butter, you may end up making it too wet if you add all of it in one go. Take your time, and allow the pastry dough to come together slowly. Remember you can always add more liquid, but you can't take it away.
The base of the pastry tart case should feel dry and firm when it's fully baked and not spongy when you touch it with your finger.
Nutrition
Calories: 589kcalCarbohydrates: 62gProtein: 7gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 46mgPotassium: 221mgFiber: 3gSugar: 38gVitamin A: 863IUVitamin C: 11mgCalcium: 115mgIron: 2mg
Tried this recipe?Let us know how it was!