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Red-Gold Raspberry White Chocolate Tart

Makes 8 servings

Red-Gold Raspberry White Chocolate Tart

James Carrier
 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
Step 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

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

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

Step 4

Spread crust bottom with jam. Cool on a rack.

Step 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

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

Step 7

Arrange red raspberries in a single layer on filling.

Step 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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 584Calories from Fat 62
% Daily Value *
Total Fat 40g62%

Saturated Fat 14g70%
Cholesterol 38mg13%
Sodium 103mg5%
Total Carbohydrate 52g18%

Dietary Fiber 7.4g30%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.