Fresh raspberries bring a tartness to a subtlely sweet and creamy white chocolate layer on top of a smear of home-made jam nestled on a crispy all nut and butter crust. Easy to make and heavenly delicious.
The Tart Recipe
1 All Nut and Butter Crust Recipe (below)
1 Quick Homemade Jam Recipe (below)
1/2 C Heavy Cream
8 oz. White Chocolate (Lindt preferred, find white chocolate without palm kernel oil)
About 24 oz fresh raspberries (perfect berries 🙂 )
- Prepare the All Nut and Butter Crust (below)
- Prepare the Quick Homemade Jam (below)
- Remove the pan and place onto a serving platter
- Spread the Jam on to the prepared crust without going up the edges
- Bring the cream to a simmer in a heavy saucepan on medium heat
- Remove from the heat, stir in the chopped white chocolate until completely melted
- Allow the chocolate to cool somewhat to just warm (not room temperature or it won’t pour)
- Pour the chocolate onto the jam and spread evenly
- Let the tart cool in the fridge for several hours
- Place the raspberries perfectly on the tart
- Enjoy
Quick Homemade Jam Recipe
5 oz raspberries (save the perfect berries for the top)
1/3 C sugar
1 tsp lemon juice (or a squeeze)
- Bring ingredients to a simmer in a small saucepan, stirring to smash the raspberries
- Let the mixture simmer until it has thickened somewhat, 8 to 10 minutes
- Strain out the seeds
All Nut and Butter Crust Recipe
1/4 C blanched almonds
3 T sugar
2 1/2 C pecans or walnuts
6 T butter
2 or 3 t vanilla
- Butter a 9″ fluted tart pan (removable bottom)
- Finely grind the almonds and sugar in a food processor
- Add the pecans or walnuts in a food processor until fine but not a paste
- Cream the butter until nice and fluffy, a couple of minutes
- Blend in the vanilla
- Add the nuts and mix well
- Spread the dough into the prepared pan, pressing firmly
- Refrigerate the pan, covered with plastic, for a hour or so
- Preheat the oven to 350
- Prick the tart shell with a fork to prevent it from puffing up
- Bake for 10 – 12 minutes, check to make sure the shell hasn’t puffed, then bake for another few minutes until ever so lightly browned