Raspberry Velvet Tart Recipes

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RASPBERRY VELVET TART



Raspberry Velvet Tart image

White chocolate and fresh raspberries make up this impressive tart, garnished with white chocolate leaves and more fresh berries. Originally from a December 1989 issue of Bon Appetit that featured chocolate desserts.For the white chocolate leaves, you will need 16 small thick leaves, such as lemon,camillia,or gardinia with 1/8-inch stems.

Provided by Leslie in Texas

Categories     Tarts

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup cake flour
3/4 cup all-purpose flour
1/4 cup sugar
1/2 cup chilled unsalted butter, cut into pieces (1 stick)
1 egg yolk
1 tablespoon whipping cream
2 tablespoons cold water (about)
12 ounces white chocolate, chopped (preferably imported)
1/2 cup hot whipping cream
1/4 cup unsalted butter, room temperature (1/2 stick)
2 cups fresh raspberries
3 ounces white chocolate, chopped (preferably imported)

Steps:

  • For Crust:.
  • Mix flours and sugar in 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 disk, wrap in plastic and refrigerate for 30 minutes.
  • (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
  • Roll dough out on lightly floured surface to 1/8-inch-thick round.
  • Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
  • Trim and finish edges; refrigerate for 30 minutes.
  • Preheat oven to 350 degrees.
  • Line pastry with foil or parchment and fill with beans or pie weights.
  • Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
  • Cool crust completely on wire rack.
  • For Filling:.
  • Melt white 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 prepared crust, reserving a few for garnish.
  • Pour chocolate mixture over, filling crust completely.
  • Refrigerate until firm, about 1 hour.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
  • Arrange leaves and reserved berries decoratively atop tart.
  • Sift powdered sugar lightly over and serve.
  • For White Chocolate Leaves:.
  • Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
  • Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
  • Refrigerate until firm, about 30 minutes.
  • Gently peel off leaves, starting at stem end.
  • (Can be prepared 1 week ahead. Cover airtight and refrigerate.).

RASPBERRY TART



Raspberry Tart image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12

Number Of Ingredients 7

3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
1 cup good raspberry preserves
1 1/2 pints fresh raspberries (3 packages)

Steps:

  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

RASPBERRY VELVET



Raspberry Velvet image

Provided by Jacques Pépin

Categories     Food Processor     Berry     Dessert     Freeze/Chill     No-Cook     Cocktail Party     Valentine's Day     Vegetarian     Mother's Day     Wedding     Frozen Dessert     Raspberry     Summer     Anniversary     Birthday     Shower     Engagement Party     Party     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4

Number Of Ingredients 6

1 12-ounce package IQF frozen unsweetened raspberries, defrosted, or 12 ounces fresh raspberries
1/3 cup seedless black raspberry preserves
1/4 cup water
2 teaspoons fresh lime juice
1 tablespoon sugar
4 fresh mint sprigs

Steps:

  • Push the raspberries and preserves through a food mill, then strain through a fine-mesh strainer set over a stainless steel bowl to eliminate any remaining seeds. Or puree the berries with the preserves in a food processor, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.)
  • Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety.
  • Meanwhile, pour the lime juice into one small saucer and put the sugar in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the sugar, to create a border. Place the glasses in the freezer or refrigerator until serving time.
  • At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.

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