Raspberry White Chocolate Tart

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 1 tablespoon cold water
• 10 ounces white chocolate, chopped
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 2 cups fresh raspberries
• 2 tablespoons seedless raspberry jam
• 1 teaspoon water

Method

1. 1

   In a food processor, pulse flour, sugar, and salt to combine. Add cold butter and pulse until the mixture resembles coarse crumbs.

2. 2

   Add egg yolk and cold water, pulsing just until the dough comes together. Shape into a disk, wrap in plastic, and chill 30 minutes.

   30:00 · Chill dough
3. 3

   Preheat oven to 375°F. Roll the dough on a lightly floured surface and press into a 9-inch tart pan, trimming excess from the edges.

4. 4

   Prick the bottom of the crust with a fork, line with parchment and pie weights, and blind bake 15 minutes.

   15:00 · Blind bake crust
5. 5

   Remove the parchment and weights and bake the crust another 5 minutes until golden. Cool completely on a wire rack.

   5:00 · Bake crust uncovered
6. 6

   Place chopped white chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until just simmering.

7. 7

   Pour the hot cream over the white chocolate and let sit 2 minutes, then whisk until smooth. Whisk in softened butter until glossy.

   2:00 · Let cream sit
8. 8

   Pour the white chocolate ganache into the cooled tart shell, spreading evenly. Refrigerate until just set, about 1 hour.

9. 9

   Arrange fresh raspberries over the set filling, covering the surface.

10. 10

    Warm raspberry jam with water in a small saucepan over low heat until melted and smooth, about 1 minute.

    1:00 · Melt jam glaze
11. 11

    Brush the warm jam glaze lightly over the raspberries. Chill the tart at least 2 hours before slicing.