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!
Raspberry White Chocolate Tart
Adapted from Abby Dodge’s Desserts 4 Today
Makes one 11″ tart
9 ounces gingersnap cookies
3 tablespoons melted butter
1/4 cup granulated sugar
12 ounces good white chocolate, melted (I read the labels. None of the white chocolate chips or morsels at my grocery store and they were all artificially flavored. I bought three Ghiradelli 4-ounce white chocolate baking bars and chopped them up.)
1 cup heavy cream
1 pint or more fresh raspberries
Preheat oven to 375. Process cookies in a food processor into fine crumbs. Add the melted butter and sugar and process until blended. Press the crumb mixture into the tart pan and bake for about 15 minutes or until set. Remove from oven and set aside to cool.
Melt the chocolate and set aside 3 tablespoons in a plastic bag. Combine the rest of the chocolate with the heavy cream and whisk until smooth. Chill for 20 minutes. Beat with an electric mixer until fluffy, about 1 minute. Abby warns that if you overbeat, the mixture will get grainy.
Spread the chocolate mixture onto the crust, and then top with raspberries. Cut a small hole in the corner of the plastic bag and decorate with white chocolate swirls. Serve right away or refrigerate.