White Chocolate Raspberry Tart with Almonds and Pistachios
Indulge in the irresistible elegance of this White Chocolate Raspberry Tart with Almonds and Pistachios, a dessert that perfectly balances creamy decadence with fresh, fruity brightness. Featuring a buttery graham cracker crust as its foundation, this tart is filled with a luscious white chocolate ganache kissed with vanilla and swirled with a vibrant homemade raspberry coulis. The finishing touch? A sprinkling of toasted almonds and crunchy pistachios, creating a unique textural contrast and nutty flavor that elevates every bite. With a quick preparation time and a visually stunning marbled design, this tart is an impressive centerpiece for gatherings, perfect for celebrating special occasions or simply treating yourself to something extraordinary.
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Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 80 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 200 grams White chocolate, chopped
- 200 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 150 grams Fresh raspberries
- 2 tablespoons Powdered sugar
- 50 grams Slivered almonds, toasted
- 50 grams Shelled pistachios, roughly chopped
Instructions
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon to smooth and compact the base.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
Meanwhile, in a small saucepan over medium-low heat, combine fresh raspberries and powdered sugar. Cook, stirring occasionally, until the raspberries break down and form a sauce, about 5-7 minutes.
Strain the raspberry sauce through a fine-mesh sieve to remove seeds. Set the smooth raspberry coulis aside to cool slightly.
In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 30-second intervals, stirring in between until smooth.
In a separate saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the cream over the melted white chocolate. Stir until fully combined and smooth.
Stir the vanilla extract into the white chocolate mixture. Let it cool for 5-10 minutes until it thickens slightly but is still pourable.
Pour the white chocolate filling into the cooled tart crust. Smooth the top with a spatula.
Drizzle small amounts of the raspberry coulis onto the surface of the white chocolate filling. Use a toothpick or skewer to gently swirl the coulis into the filling for a marbled effect.
Sprinkle the toasted almonds and chopped pistachios evenly over the top of the tart.
Refrigerate the tart for at least 2-3 hours, or until the filling is set.
Once fully chilled and set, carefully remove the tart from the pan. Slice and serve. Enjoy your White Chocolate Raspberry Tart!
Nutrition Facts
Calories |
3796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.4 g | 336% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 207.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
