Raspberry White Chocolate Tart

Raspberry White Chocolate Tart

by JenniferA - Bread and Putter on April 10, 2012

Did you have a nice weekend? Did you celebrate a spring holiday of your choice? I hosted Easter dinner once again and I decided to change a few things up on my regular menu, starting at the end with this pretty dessert. I usually make a carrot cake but for some reason I just wasn’t feeling it this year. Or, maybe it was that Strawberry Meyer Lemon Tart that just put me in the mood for another tart! The nice thing about a tart is that they are usually kind of flat and thin, at least in comparison to a big layer cake so it seems less intimidating to commit to a whole slice.

When I decided I didn’t want to make carrot cake, I turned to Abby Dodge’s Desserts 4 Today once again for inspiration. I saw this recipe and for once I actually read it through and thought ahead. Her recipe is for a 9″ tart and I still only have that 11″ tart pan. Time to improvise and do some math! Fun!! Yay!!! Or is that just me?

Abby calls for a store-bought gingersnap cookie pie crust, which you then chop up and repurpose by pressing into the tart pan and chilling. Not only could I not find a such a crust at my store, I doubt it would have filled my 11″ pan enough. Instead, I bought gingersnap cookies and made my own, which was also super quick and easy due to my good friend Colossus, the giant food processor. Alas, it’s no longer 4 ingredients. It’s six! Six whole ingredients – still not too shabby for an impressive looking dessert!

It’s not just looks though. Holy moly, is this thing good! Here’s the thing – when I was mixing up the white chocolate filling, I couldn’t resist tasting just the filling by itself. It was kind of unbearably sweet. But!!! It all works out in the end. The spiciness of the gingersnaps plus the tartness of the berries totally balances out the sweet filling and wowowowowowow!!! What a great combo. Abby rocks it once again!

 

 

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{ 12 comments… read them below or add one }

Leigh G April 10, 2012 at 10:40 am

Wow!! That looks so freaking good! That’s one I’m going to have to try!

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JenniferA April 10, 2012 at 12:24 pm

Definitely. Even the menfolk were gobbling this one up. :)

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Wendi @ Bon Appetit Hon April 10, 2012 at 12:14 pm

Super easy and tasty desserts are why I love that cookbook. Great looking tart.

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JenniferA April 10, 2012 at 12:35 pm

Exactly – I love how these desserts aren’t just easy, they are also high quality & delicious.

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Barbara | Creative Culinary April 10, 2012 at 4:45 pm

I believe Abby herself might say, ‘This is gorg!’ I love her cookbook and you did this recipe proud. Looks amazing.

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JenniferA - Bread and Putter April 11, 2012 at 1:27 am

Thanks, Barb!!

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trish dinsmore April 10, 2012 at 7:57 pm

Jennifer…that looks so good! I would love to make that. I was wondering if you thought I could use either a chocolate cookie crust or anything other than the gingersnap crust. I’m so surprised to see you using a white chocolate recipe!

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JenniferA - Bread and Putter April 11, 2012 at 1:28 am

I don’t mind white chocolate when it is mixed with other things, and I trust Abby! I am not sure on another crust. The gingersnap crust really works well with it to give it that little kick to balance the sweet of the filling. Maybe graham cracker would be okay, with a good dose of cinnamon!

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Deb April 13, 2012 at 3:16 am

What a terrific tart! I agree, it’s difficult to find good quality white chocolate chips. I sometimes purchase the bars for baking too. I really am drawn to the combination of raspberries with the white chocolate, perfect for early spring.

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Karma April 15, 2012 at 12:31 pm

This is a pretty one for sure! I’d like to try it with a nice dark chocolate! :-)

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Scott Thomas Photography April 16, 2012 at 3:12 pm

Raspberries and white chocolate…it does not get much better than that for me! Of course anything with raspberries is going to be my attention.

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Tracy April 17, 2012 at 1:28 am

Looks amazing! I love Abby’s book and don’t know how I missed this recipe. Will have to give it a try!

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