Tuesday, July 3, 2012

Still Gleaning~

It had been ages since I made Ann's White Chocolate Raspberry Tart~

I usually make the large tart..but this time i made four individual ones.I can't thank her enough for this easy elegant dessert.
You can find the recipe here~
And I will add it to the end here so I can find it again right away..I have it printed up too..But I like just coming to my blog and finding it quickly!

Ann..shares all her time tested recipes.Every one is a winner in my opinion..and many others:)

She also has the most gorgeous boards and knife holders..Go see what she is up to~

You know I may have already posted this recipe..but it's good enough to post twice~
Shortbread Tart Pastry
======================
1 cup butter, room temperature
1/2 cup Icing sugar (powdered sugar)
1 1/2 cups all purpose flour
Place the flour and icing sugar in the bowl of a food processor. Cut the butter into
pieces and add to the bowl. Using the pulse function process the mixture until it
forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in
between. Chocolate should not be hot.
8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 cup white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries
(enough filling for two pies)
Preheat oven to 425°F.

Shortbread Tart Pastry
======================
1 cup butter, room temperature
1/2 cup Icing sugar (powdered sugar)
1 1/2 cups all purpose flour
Place the flour and icing sugar in the bowl of a food processor. Cut the butter into
pieces and add to the bowl. Using the pulse function process the mixture until it
forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in
between. Chocolate should not be hot.
8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 cup white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries
(enough filling for two pies)
Preheat oven to 425°F.
Prepare the crust first.
Divide dough into 4 equal pieces and place in the bottom of a tart pan with removable bottom. Using your fingers pat the dough evenly along the sides and bottom of the pan. Prick with a fork and put in the freezer for 15 minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack. Lower the temperature to 350°F

Filling

Beat the cream cheese with sugar until soft and creamy. Add the eggs and continue to beat. Beat in melted white chocolate, cream and vanilla. Decorate tart shell with raspberries. Slowly pour the cream cheese filling around the berries. Bake for approximately 25 to 30 minutes or until the filling is set. Let cool on rack. May be decorated with melted chocolate.


These pretty shoes were spotted at  our Max's 5th Birthday party~

18 comments:

  1. Elegant is the right word! We should all treat ourselves to elegant things now and then. Lovely tarts.

    ReplyDelete
  2. It does sound like the perfect foil for summer fruits.

    ReplyDelete
  3. Oh my...I do not how how I missed this recipe sweet Nana!
    Ann absolutely shares fabulous recipes and her boards are magnificent. I must say your pics are simply gorgeous...magazine worthy and then some. So pretty!
    Makes me want to immediately run out and get the ingredients to bake this!if it were not too hot right now to turn on the oven i surely would!
    Bisous xo

    ReplyDelete
  4. Your raspberry tart looks like it's just come from a French pattisserie, I'll keep this recipe in mind. Also what pretty summer shoes.

    ReplyDelete
  5. Gorgeous looking tarts. I love her boards too.
    Your tarts could be in a magazine...they look magnificent.
    Shel

    ReplyDelete
  6. This is more then delicious...it's to die for!

    Your blog is always beautiful.Di

    ReplyDelete
  7. Oh I forgot to tell you only you would think of taking photo's of the feet...I just love it!

    ReplyDelete
  8. Monique, everything you make is special. Love the individual tarts. So pretty.

    ~Ann
    PS. I just took your Buttermilk Rhubarb Tea Cake out of the oven.

    ReplyDelete
  9. Love the idea of individual tarts Monique. Everyone can have their own.
    Sam

    ReplyDelete
  10. :) TO all of you..

    Sure hope the buttermilk tea cake suits your taste Ann:)
    Di..we were very happy that night having you over~

    Linda.. c'est chaud here also!

    But..the day breezed by when I was busy in the kitchen that Friday..all in harmony:)

    You really all should try this..One of my daughter's made it for a dinner party also.

    Thanks again..
    And by the way when we eat at Anonymous' home..It's to live for:) Over the top.

    ReplyDelete
  11. Thank you my cutie pie...

    ReplyDelete
  12. I have been angry with my oven... it is off temp and the oven thermometer isn't behaving either. My last tart crust was a wee bit too dark... not like the perfection of yours Monique... absolutely perfect!

    ReplyDelete
  13. White chocolate and raspberries are a perfect combination.

    I can't believe Max is 5 already! Love the shoe laces ;)

    ReplyDelete
  14. C'est vrai que les tartes individuelles font de très beaux desserts. C'est vraiment plus esthétique. Cela dit, pour le goût, je préfère la tarte grand modèle car la proportion de garniture par rapport à la quantité de pâte est plus importante ... Mais enfin tes tartelettes à toi, là, sont carrément superbes !
    Bisous
    Hélène

    ReplyDelete
  15. Je suis d'accord:)Tous les points:)
    Susan..Lucas has lost a tooth and will be 7:) Noah was 4 yesterday.
    Time flies!
    Have a good day!

    ReplyDelete
  16. Elegant indeed! this is a piece of art!

    ReplyDelete
  17. Oh my glory - this is beautiful! You can be sure I'm saving this one, Nana!

    ReplyDelete
  18. I love the little individual tarts...they look like them came for a little shop in France.

    ReplyDelete