| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Desserts, Pies |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Walnuts, chopped fine |
| 3/4 |
c |
Unsalted butter, softened |
| 3 |
tb |
Sugar |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Freshly grated orange zest |
| 1 |
lg |
Egg, beaten lightly |
| 3 |
c |
Fresh raspberries |
| 12 |
oz |
White chocolate, chopped |
| 1/2 |
c |
Heavy cream, warmed |
| 1/2 |
c |
Whipped cream as garnish |
INSTRUCTIONS
In a bowl with an electric mixer, blend walnuts, 3/4 of the butter, sugar,
flour, zest and egg until combined well, and press into an 11 inch tart pan
with removable bottom. Freeze shell 15 minutes. While shell is freezing,
preheat oven to 375F. Bake shell in middle of the oven 25-30 minutes, or
until golden brown. Cool on a rack. Remove side of pan and transfer shell
to a plate. Fill shell with 2 1/2 cups of raspberries. In a large metal
bowl set over a saucepan of barely simmering water, melt the chocolate.
Remove bowl from the heat and whisk in the cream and the remaining butter,
whisking until smooth. Spread chocolate mixture over the raspberries,
smoothing top and chill, covered, for 3 hours or overnight. Garnish tart
with whipped cream and remaining 1/2 cup of raspberries. Serve at room
temperature.
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