White Chocolate-Raspberry Tart, With Almonds and Pistachios Recipe

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White Chocolate-Raspberry Tart, With Almonds and Pistachios
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Ingredients
13
Count
Nutrition
587
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. You will need a tart pan with a removable bottom that has been lined with baking parchment.
  2. Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
  3. For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
  4. Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
  5. When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
  6. Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
  7. For the tart filling:.
  8. Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
  9. In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
  10. Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
  11. Immediately sprinkle with remaining nuts.
  12. Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
  13. Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 587.19 Kcal (2458 kJ)
Calories from fat 358.79 Kcal
% Daily Value*
Total Fat 39.87g 61%
Cholesterol 74.78mg 25%
Sodium 600.74mg 25%
Potassium 251.04mg 5%
Total Carbs 52.39g 17%
Sugars 24.73g 99%
Dietary Fiber 4.75g 19%
Protein 7.6g 15%
Vitamin C 5.9mg 10%
Vitamin A 0.2mg 7%
Iron 2mg 11%
Calcium 176.1mg 18%
Amount Per 100 g
Calories 419.21 Kcal (1755 kJ)
Calories from fat 256.15 Kcal
% Daily Value*
Total Fat 28.46g 61%
Cholesterol 53.39mg 25%
Sodium 428.89mg 25%
Potassium 179.22mg 5%
Total Carbs 37.4g 17%
Sugars 17.65g 99%
Dietary Fiber 3.39g 19%
Protein 5.42g 15%
Vitamin C 4.2mg 10%
Vitamin A 0.2mg 7%
Iron 1.5mg 11%
Calcium 125.7mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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