White Chocolate Raspberry Tart

Ingredients

• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1/2 cup + 2 tablespoons butter (room temperature)
• 1 pinch salt (if you use unsalted butter then add 1/4 teaspoon of salt)
• 7 ounces white chocolate
• 3 1/3 ounces cream (whole, heavy or whipping cream) (1/2 cup + 1 1/2 tablespoons)
• 1 cup mascarpone or cream cheese (whole fat)
• 9 ounces raspberries
• 4-5 fresh mint leaves
• 2-3 tablespoons powdered sugar

Instructions

1. 1

   --- FOR THE PIE CRUST ---

2. 2

   In a large bowl or (food processor see notes) whisk together the flour, sugar and baking powder, create a well in the middle, add the egg, yolk and the room temperature butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon or 2 of soft butter). Wrap the dough in plastic and refrigerate 30 minutes.

3. 3

   Remove the dough from the fridge and knead the dough a couple of times to soften it up again. Roll the dough between two pieces of parchment paper to 1/8" thickness. Fit the dough into an 8 inch (20cm) pie dish or crostata pan, flute the edges, cover with plastic wrap and chill while the oven is pre-heating.

4. 4

   Pre-heat oven to 350F (180C).

5. 5

   Remove the pan from the fridge, prick the bottom of the pastry all over. Place a piece of parchment paper on top and cover with beans, or pie weights. Bake for 10 minutes, then remove the weights and parchment paper and bake for another 10-12 minutes or until golden brown. Place the dish on a wire rack to cool completely. Prepare the filling.

6. 6

   --- FOR THE FILLING ---

7. 7

   Chop the chocolate and place in a medium bowl. Heat the cream until very hot but not boiling, then pour over the chocolate, stir until the chocolate has melted, let cool to room temperature. Or you could heat the chocolate and cream together (bain-marie).

8. 8

   Beat the cooled cream mixture and mascarpone until well combined and creamy. Cover and chill for one hour.

9. 9

   Spread the cooled cream filling on the cooled pie crust, top with fresh raspberries and mint leaves, dust with powdered sugar and serve. Enjoy!