Try this White Chocolate Raspberry Tart recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 200 | ||
Calories from Fat: 21 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 7.2mg | 0 % | |
Potassium 119.7mg | 3 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 37.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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