Skip to main content

Valentine's Raspberry VelvetTart Recipe

 


Ingredients

  • For Crust:
  • 1/4 cup sugar
  • 1/2 cup (about 1 stick) unsalted butter, chilled and cut into pieces
  • 1 tablespoon whipping cream
  • 1 egg yolk
  • 1 1/2 cup flour
  • 2 tablespoons ice water
  • For Filling:
  • 10 ounces of premium white chocolate
  • 1/2 cup hot whipping cream (but do not boil, or it will curdle)
  • 1/4 cup (about 1/2 stick) unsalted butter, at room temperature
  • 2 cups fresh raspberries
  • powdered sugar

Instructions

For Crust:

  1. Mix flour and sugar. Cut in the butter until mixture resembles coarse meal.
     
  2. Beat together the egg yolk and whipping cream and pour over flour mixture.
     
  3. Stir dough, adding just enough of the water to make a dough.
     
  4. Form a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes.
     
  5. On a lightly floured surface, roll out dough into a 1/8 inch thick round.
     
  6. Transfer to a 9 inch tart pan with removable bottom.
     
  7. Preheat oven to 350 degrees F.
     
  8. Fit dough into bottom and up sides of pan.
     
  9. Prick crust all over and cover edges with foil (remove during last 5 minutes of baking).
     
  10. Bake crust in at 350 degrees F for 30 minutes, or until golden brown. Cool completely on wire rack.

For Filling:

  1. Melt chocolate in the top of a double boiler over simmering water, stirring until smooth.
     
  2. Mix in cream and butter. Remove from water.
     
  3. Sprinkle raspberries over bottom of prepared crust, saving a few berries for garnish.
     
  4. Pour filling over berries and refrigerate until firm, about 1 hour (this can be prepared 1 day ahead and refrigerated, but allow tart to stand at room temperature one hour before serving).
     
  5. Garnish with reserved berries and sift powdered sugar over top.
You can also get, Cake Decorating Ideas For all occassions in this site.

Comments

Post a Comment

Popular posts from this blog

Hawaiian Roll Baked Sandwiches

  Ingredients 12   Hawaiian original rolls 12   slices   ham 8   slices   swiss cheese ½   cup (1 stick)   unsalted butter 1   small   shallot ,  minced 2   tablespoons   dijon mustard 1   tablespoon   packed brown sugar 1   teaspoon   worcestershire sauce ½   teaspoon   salt poppy seeds ,  optional Instructions  Preheat oven to 350°F. Grease a 9×13 baking dish. Cut the entire pack of rolls in half, horizontally. You will have one sheet of the top halves of the rolls, and one sheet of the bottom halves of the rolls. Place the bottom of the rolls into the prepared baking dish. Distribute the ham and cheese evenly over the rolls. I like to do two thin layers of cheese with the ham in the center. Put the tops on the rolls. Set aside. In a small sauce pan, melt butter over medium heat. Add shallot and cook for 1 minute. Remove from heat and add mustard, brown sugar, Worcestershire s...
Post a Comment
Read more

Hearty Lentil Soup Recipe

Hearty Lentil Soup Recipe This comforting and nutritious lentil soup is packed with flavor, easy to make, and perfect for a satisfying meal. Ingredients: 1 cup dried lentils (green or brown, rinsed and drained) 2 tablespoons olive oil 1 medium onion, finely chopped 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon dried thyme 1/4 teaspoon red pepper flakes (optional) 1 can (14.5 oz) diced tomatoes, with juices 6 cups vegetable or chicken broth 1 bay leaf Salt and pepper, to taste 1-2 cups fresh spinach or kale (optional) Juice of 1 lemon (optional, for brightness) Instructions: 1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until softened. 2. Add Garlic and Spices: Stir in garlic, cumin, smoked paprika, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant. 3. Add Tomatoes and Broth: Add the diced tomatoes with the...
Post a Comment
Read more

Egg Muffin Cups Recipe

Here’s a basic overview of an Egg Muffin Cups recipe, a perfect make-ahead breakfast or snack filled with protein and veggies: Ingredients Base: 6 large eggs Salt and pepper to taste Fillings (Choose your favorites): Diced bell peppers, spinach, tomatoes, onions, mushrooms Grated cheese (cheddar, feta, or mozzarella) Cooked and crumbled bacon, sausage, or ham Instructions 1. Prepare Muffin Tin: Preheat oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or use muffin liners. 2. Assemble Egg Mixture: Whisk eggs with salt and pepper. Pour the egg mixture evenly into the muffin cups. 3. Add Fillings: Add desired fillings to each muffin cup, such as vegetables, cheese, or cooked meats. Stir gently to mix. 4. Bake: Bake for 15-20 minutes or until eggs are fully set and slightly golden on top. Let cool for a few minutes before serving or storing. These egg muffins can be stored in the refrigerator for a few days or frozen for a quick breakfast option. 
Post a Comment
Read more