Tuesday, June 21, 2005



White Chocolate Raspberry Tart (make 10, 3 cm * 8cm)

Ingredients:
60 g unsalted butter (room temperature), 25 g icing sugar, 1/2 egg yolk, 100g low gluten flour
Filling:
70g white chocolate, 60ml whipping cream, 1tbsp irish cream
Topping:
Raspberries (I use strawberries instead)

Preparation:
Grease ten 3 cm * 8 cm tart baking tins. Set aside.
Sieve well flour and set aside.

Method (crust):
- Beat butter and sugar until smooth. Add egg yolk and stir well.
- Fold in low gluten flour and knead into dough. Wrap in cling wrap and refrigerate for at least 1 hour.
- Preheat oven to 180C for about 10 minutes.
- Take out dough and roll to a thickness of 3mm.
- Cut round crusts slightly bigger than the tart tin. Press gently along edge to fit. Trim excess edges with finger. Refrigerate for 30 minutes.
- Prick holes on tart with a fork. Bake in oven for 10 - 15 minutes until golden. Leave them to cool.

Method (filling):
- Chop white chocolate and melt it in a double boiler. Set aside.
- Beat whipping cream until it stands.
- Stir it into the melted white chocolate. Add Irish cream and stir well. Divide this filling among all the tarts. Refrigerate briefly.
- Take out tarts. Arrange raspberries (or strawberries) on top.
- Serve.

For best result, take the tarts out from the fridge for 20 minutes before serving.

Muixy Y-::im just so lovable..::- @ 9:24 PM

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