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 GOURMET RECIPES

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White Chocolate and Raspberry Tart (July 25, 2001)

The fish was fabulous, and we did save a few calories, so let's splurge on dessert!

Ohhhhh... How about this white chocolate truffle mixture studded with raspberries and surrounded by a rich pastry shell. It's from two of Toronto's favourite restaurateurs, Robert Martella and his wife, Lucia Ruggiero-Martella, who own and operate Granno, much loved for the noise and bustle, the colourful décor and, of course, the perfect, unpretentious and seemingly endless food.

"Oh, Roberto, we'll both have a piece!"

Serves 10 to 12

Pastry

2 cups all-purpose flour (500 mL)
¾ cup butter, cubed (175 mL)
1 Tbs. granulated sugar (15 mL)
1 egg, beaten
1 Tbs. water (15 mL)

Filling

1 lb. good quality white chocolate, chopped (500 g)
5 Tbs. butter (70 mL)
2/3 cup whipping cream (150 mL)
2 cups fresh raspberries (500 mL)

Place flour, ¾ cup (175 mL) butter and sugar in food processor and pulse until fine crumbs form. Add egg and water. Pulse again until ball of dough forms.

Roll out dough and place in an 11-inch (28cm) flan pan. Chill for 15 to 20 minutes.

Preheat oven to 400°F (200°C).

Cover dough with sheet of foil and weight with dried beans or pastry weights. Bake for 20 minutes or until pastry is lightly browned. Remove foil and beans and bake for 5 to 8 minutes longer.

Melt chocolate and 5 Tbs. (70 mL) butter in double boiler over hot (not boiling) water. Stir in cream; remove from heat and let cool slightly.

Accompanying wine?
Tony Recommends...

A rich white wine with sweetness and acidity is the right choice for this amazing dessert. Try Canadian Riesling Icewine, Recioto di Soave (Veneto) or Pedro Ximenez Sherry.

Arrange raspberries over bottom of pastry shell and cover with chocolate mixture. Refrigerate for at least 4 hours before serving.

The Chef’s Table, by Lucy Waverman, James Chatto and Tony Aspler was published by Random House Canada.

Photograph courtesy Vince Noguchi.

Happily tested by Helen Hatton and Ron Morris.

 

 

 

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