Valentine’s Day Recipes

Raspberry Velvet Tart Recipe

Ingredients:

Crust:

3/4 cup each, cake flour and all purpose flour

1/4 cup sugar

1/2 cup unsalted butter,chilled

1 egg yolk

1 tablespoon whipping cream

2 tablespoons (approx) cold water

Filling:

12 ounces white chocolate, chopped

1/2 cup hot whipping cream

1/4 cup unsalted butter (room temperature)

2 cups fresh raspberries or thawed, drained frozen ones

White chocolate leaves

powdered sugar

Directions:

Crust: Mix flours and sugars in large bowl. Cut in butter until it looks like coarse

meal. Beat egg yolk with cream. Pour over the flours and blend, adding only enough

water to hold dough together. Wrap dough in plastic wrap and chill 30 minutes..

Roll dough on lightly floured board until 1/8" thick. Transfer to 9" tart pan with

removable bottom. Chill 30 minutes. Line crust with foil or parchment and fill with

beans or weights. Blind bake in a 350F oven for 15 minutes. Remove foil and beans

and continue baking until golden. Cool on rack.

Filling: Melt chocolate in top of double boiler, stirring until smooth. Mix in cream

and butter. Remove from over water. Spread berries evenly over the crust, saving a

few for garnish. Pour filling over berries and refrigerate tart until set (at least 1 hour

)

. Arrange leaves and berries on top of tart and sprinkle with powdered sugar.

For the white chocolate leaves 3 oz. white chocolate, chopped 16 small thick leaves,

from edible bushes like lemon, camelia, or gardenias, with 1/8" stems.

Melt white chocolate in top of double boiler over simmering water, stirring until

smooth. Spread a thin layer on the veined side of the leaves,careful not to drip on

the edges. Refrigerate until firm, about 30 min. Gently peel off leaves starting at

stem end. These can be prepared up to 1 week ahead. Cover airtight and refrigerate.

Valentine Recipes