Monday, August 12, 2013

white chocolate raspberry tart

Here is the direct link for: White Chocolate-Raspberry Tart with Almonds and Pistachios.

This past week I had gone with a friend to pick-your-own raspberries. And with the abundance of fresh, ripe raspberries in my house I was needing a new raspberry dessert recipe. I found it in this one. The recipe comes from the blog site. Chef Nic's comments on the recipe sold me, ". . . this is my new favorite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate." Doesn't that sound yummy?

The recipe calls for super fine sugar, one tablespoon, but I didn't have any. So I added granulated and I didn't notice a difference. I also used Ghirardelli white chocolate bars (which added to the cost a bit), but it was well worth it in the end. The recipe also calls for 1/4 cup each toasted pistachios and sliced almonds to be mixed within and on top. I changed it slightly here. I added the whole 1/4 cup of each, leaving the pistachios whole (not chopped) to the tart. I liked the idea of the green pistachio along with the red raspberries. Then I sprinkled another 1/4 cup toasted sliced almonds to the top for additional decoration. I absolutely loved the 'extra' crunch the abundance of nuts gave to the body of the tart. If you are not a nuts person either follow the recipe exactly or eliminate them altogether. FYI, I also used almond extract rather than the vanilla.

As you can see in the photo above, it was a beautiful dessert as well as delicious. I served it to my dinner guests and everyone loved it. It serves 12 guests rather nicely.

The red pin award for delicious and extravagant-looking dessert to wow your friends! I will definitely be making this one again.

Happy pinning!


  1. Welcome Back -- I've missed your reviews.

  2. Thanks, Liz. I kind of miss it too. It feels good to be trying new things lately again. Thanks for reading them, I appreciate it!