Red-Gold Raspberry White Chocolate Tart
James Carrier
Yields Makes 8 servings
AuthorRoxanne Chan, Albany, California,

How to Make It

Step 1
1

In a blender or food processor, whirl almonds with 2 tablespoons sugar until finely ground; if using a blender, whirl half of the mixture at a time.

Step 2
2

Pour nut mixture into a 9-inch tart pan with a removable rim. Add butter and rub with fingers until mixture forms fine crumbs. Press nut mixture evenly over bottom and up side of pan until flush with rim.

Step 3
3

Bake crust in a 325° oven until dark gold, about 20 minutes.

Step 4
4

Spread crust bottom with jam. Cool on a rack.

Step 5
5

In a 1- to 2-quart pan over medium heat, stir cream and chocolate until smoothly melted, about 2 minutes. Stir in lemon juice and almond extract. Evenly spoon into crust.

Step 6
6

Chill tart until filling is firm to touch, 1 to 1 1/4 hours.

Step 7
7

Arrange red raspberries in a single layer on filling.

Step 8
8

In a blender or food processor, whirl golden raspberries, remaining 2 tablespoons sugar, and liqueur until smoothly puréed. Press mixture through a fine strainer into a bowl; discard seeds. Evenly spread golden raspberry sauce in center of dessert plates.

Step 9
9

Remove pan rim. Cut tart into wedges and place a wedge in sauce on each plate.

Ingredients

 2 cups blanched almonds
 1/4 cup sugar
 1/4 cup (1/8 lb.) melted butter or margarine
 1/2 cup seedless raspberry jam
 2/3 cup whipping cream
 8 ounces white chocolate, chopped
 2 tablespoons lemon juice
 1/2 teaspoon almond extract
 2 1/4 cups red raspberries, rinsed and drained
 2 cups golden raspberries, rinsed and drained (or use red raspberries)
 1 tablespoon almond-flavor liqueur

Directions

Step 1
1

In a blender or food processor, whirl almonds with 2 tablespoons sugar until finely ground; if using a blender, whirl half of the mixture at a time.

Step 2
2

Pour nut mixture into a 9-inch tart pan with a removable rim. Add butter and rub with fingers until mixture forms fine crumbs. Press nut mixture evenly over bottom and up side of pan until flush with rim.

Step 3
3

Bake crust in a 325° oven until dark gold, about 20 minutes.

Step 4
4

Spread crust bottom with jam. Cool on a rack.

Step 5
5

In a 1- to 2-quart pan over medium heat, stir cream and chocolate until smoothly melted, about 2 minutes. Stir in lemon juice and almond extract. Evenly spoon into crust.

Step 6
6

Chill tart until filling is firm to touch, 1 to 1 1/4 hours.

Step 7
7

Arrange red raspberries in a single layer on filling.

Step 8
8

In a blender or food processor, whirl golden raspberries, remaining 2 tablespoons sugar, and liqueur until smoothly puréed. Press mixture through a fine strainer into a bowl; discard seeds. Evenly spread golden raspberry sauce in center of dessert plates.

Step 9
9

Remove pan rim. Cut tart into wedges and place a wedge in sauce on each plate.

Red-Gold Raspberry White Chocolate Tart

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