White Chocolate Raspberry Tart with Almonds and Pistachios
Indulge in the irresistible elegance of this White Chocolate Raspberry Tart with Almonds and Pistachios, a dessert that perfectly balances creamy decadence with fresh, fruity brightness. Featuring a buttery graham cracker crust as its foundation, this tart is filled with a luscious white chocolate ganache kissed with vanilla and swirled with a vibrant homemade raspberry coulis. The finishing touch? A sprinkling of toasted almonds and crunchy pistachios, creating a unique textural contrast and nutty flavor that elevates every bite. With a quick preparation time and a visually stunning marbled design, this tart is an impressive centerpiece for gatherings, perfect for celebrating special occasions or simply treating yourself to something extraordinary.
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Ingredients
- 150 grams Graham cracker crumbs
- 80 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 200 grams White chocolate, chopped
- 200 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 150 grams Fresh raspberries
- 2 tablespoons Powdered sugar
- 50 grams Slivered almonds, toasted
- 50 grams Shelled pistachios, roughly chopped
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Step 3
Press the crumb mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon to smooth and compact the base.
Step 4
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
Step 5
Meanwhile, in a small saucepan over medium-low heat, combine fresh raspberries and powdered sugar. Cook, stirring occasionally, until the raspberries break down and form a sauce, about 5-7 minutes.
Step 6
Strain the raspberry sauce through a fine-mesh sieve to remove seeds. Set the smooth raspberry coulis aside to cool slightly.
Step 7
In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 30-second intervals, stirring in between until smooth.
Step 8
In a separate saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the cream over the melted white chocolate. Stir until fully combined and smooth.
Step 9
Stir the vanilla extract into the white chocolate mixture. Let it cool for 5-10 minutes until it thickens slightly but is still pourable.
Step 10
Pour the white chocolate filling into the cooled tart crust. Smooth the top with a spatula.
Step 11
Drizzle small amounts of the raspberry coulis onto the surface of the white chocolate filling. Use a toothpick or skewer to gently swirl the coulis into the filling for a marbled effect.
Step 12
Sprinkle the toasted almonds and chopped pistachios evenly over the top of the tart.
Step 13
Refrigerate the tart for at least 2-3 hours, or until the filling is set.
Step 14
Once fully chilled and set, carefully remove the tart from the pan. Slice and serve. Enjoy your White Chocolate Raspberry Tart!
Nutrition Facts
| Serving size | (924.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3795.5 |
| Total Fat 262.4g | 0% |
| Saturated Fat 128.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 416.6mg | 0% |
| Sodium 1113.6mg | 0% |
| Total Carbohydrate 318.1g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 207.3g | |
| Protein 45.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 717.7mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1925.0mg | 0% |
Source of Calories