Raspberry White Chocolate Tart
Serves: Makes 1 (13½x4¼-inch) tart
 
Ingredients
  • 2¼ cups whole milk
  • ⅓ cup plus 2 tablespoons granulated sugar, divided
  • 3 egg yolks
  • 4 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsalted butter, room temperature
  • 4 ounces white chocolate, finely chopped
  • Pâte Sablée Crust (recipe follows)
  • 6 tablespoons warm seedless raspberry jam, warmed (see Note)
  • Fresh raspberries
  • Garnish: fresh mint
Instructions
  1. In a large saucepan, whisk together milk and ⅓ cup sugar. Heat over medium heat until steaming.
  2. In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining 2 tablespoons sugar. Gradually add warm milk mixture to egg mixture, whisking constantly. Pour mixture back into saucepan and cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Add vanilla extract and whisk until well combined. Strain mixture through a fine-mesh sieve into a large heatproof bowl. Stir in butter and white chocolate.
  3. Spoon into Pâte Sablée Crust and cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until cooled and completely set.
  4. Spread raspberry jam over filling and top with raspberries; brush raspberries lightly with any remaining jam. Garnish with mint, if desired.
Recipe by Victoria at https://victoriamag.com/raspberry-white-chocolate-tart/