Yield: one 12-inch tart
Nut Tart Shell
- 2 c. all-purpose flour
- 1/4 c. brown sugar
- 1/2 tsp. cinnamon, ground
- 1/8 tsp. cloves, ground
- 3/4 c. butter, cold
- 1/4 c. almonds, chopped fine
- 1/4 c. filberts or hazelnuts, chopped fine
- 1 lb. white chocolate disks, room temperature
- 3/4 c. heavy cream
- 1/2 lb. dark chocolate disks, melted over a water bath
- 3/4 c. seedless raspberry jam
- 3 pt. fresh raspberries
- 1 each cooked tart shell
Nut Tart Shell
- 2 each large eggs (varies)
Nut Tart Shell procedure:
- Combine the dry ingredients and the butter in a mixer on medium speed until the butter is broken up into very small lumps. (Be careful not to turn the mixture into a paste by over-beating.)
- Add the nuts and the eggs. Mix until the dough becomes pliable like putty. (If the dough appears too dry, add an additional egg. It is better for the dough to be too wet rather than too dry.) Cover the dough in an appropriate sized bowl and let it rest in the refrigerator for about 1/2 hour. (It is easier to work with cold dough than warm dough.)
- Remove the dough from the refrigerator and shape it into a round thin disk with well-floured hands. Using a well-floured flat work surface and a rolling pin, roll the dough out until it is about 1/4 inch think and 2 inches larger than the tart pan you are working with. (You may use a smaller tart pan. Divide the dough into pieces to make it easier to work with. There will be a good portion of extra dough after you roll it out.)
- Fold the dough in half and pick it up and lay it into your tart pan. (You may spray the pan with no-stick spray.) Lift and tuck the dough into the corners of the pan. Using your hands, press down on the edge of the pan and cut off the excess dough. Press the dough firmly and evenly into the pan.
- Poke the dough with a fork to make holes that will allow the moisture from the dough to escape easily. Cover the dough with foil and top it with dry beans or rice and blind bake it in a pre-heated 350°F oven for about 12 minutes, or until the edges of the dough are browned and the base is fully cooked. Remove the tart shell from the oven, remove the blind, and allow it to cool before unmolding the shell onto a sheet tray, cardboard circle or serving dish. (The shell may be made 1 day ahead and kept covered in a cool dry place, or frozen raw, or baked, for 1 week.)
Tart Filling procedure:
- Heat the cream in a saucepot over medium heat. Place the white chocolate disks in a large bowl. When the cream comes to a boil, pour it over the chocolate and stir it with a whisk or spatula until it becomes smooth and lump free. (This can be kept at room temperature while finishing the tart, or covered and refrigerated for 1 week if necessary. Just warm the mixture over a gently simmering water bath until it is smooth before working with it on the tart.)
- Melt the dark chocolate disks in a bowl over a water bath until it is smooth. Shut the heat off and allow the chocolate to rest over the warm water. Mix the jam in a bowl with a rubber spatula to make it smooth and lump free. Spread the jam over the tart shell with a small off-set spatula or pastry brush so that it forms a thin layer that covers the bottom and sides of the tart shell. Drizzle a little of the dark chocolate into the bottom over the jam, allowing the chocolate to drip up and over the edges of the crust.
- Wash and thoroughly dry the raspberries only if necessary. Place them in the bottom of the tart shell evenly. Pour the slightly warm white chocolate mixture over the top of the raspberries, allowing it to flow down over the berries so that you will not have to spread it. As the white chocolate is cooling, drizzle the dark chocolate over the tart so that it creates a natural spider web pattern on the white chocolate.
- Chill the tart thoroughly overnight. Cut it into small slices and serve it with your favorite sauces and garnishes.