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
- In a large saucepan, whisk together milk and ⅓ cup sugar. Heat over medium heat until steaming.
- 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.
- 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.
- Spread raspberry jam over filling and top with raspberries; brush raspberries lightly with any remaining jam. Garnish with mint, if desired.
Pâte Sablée Crust
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup confectioners’ sugar
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 2 egg yolks
- ½ teaspoon vanilla extract
- 3 cups pastry flour
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar, lemon zest, and salt; beat until smooth, about 1 minute. Add egg yolks and vanilla extract; beat until combined, about 1 minute. Add flour in two additions, beating just until combined.
- Turn out dough onto a lightly floured surface and gently knead 3 to 4 times. Shape dough into a 5-inch square and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 325°.
- On a lightly floured surface, roll dough into an 16x6-inch rectangle, approximately ¼-inch thick. Transfer to a 13½x4¼-inch rectangular tart pan, gently pressing into bottom and completely up sides. Trim excess dough. Freeze until hardened, about 10 minutes.
- Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake until edges are light golden brown, about 30 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
