White Chocolate Raspberry Swirl Tart with a Dark Chocolate Crust

Step 1

In a medium bowl, combine the chocolate cookie crumbs, Redpath® Dark Brown Sugar, cinnamon and salt, until thoroughly mixed.

Step 2

In a small microwaveable bowl, or a measuring cup, melt butter in the microwave at 15 second intervals until just melted. Stir in the pure vanilla extract.

Step 3

Pour contents into the crumb mixture, mixing together until the mixture looks like wet sand.  

Step 4

Firmly press crumbs into a 9 x 1 inch (23 x 2.5 centimetre) tart pan with a removable bottom. To make it easier to unmold the finished tart, place a round of parchment onto the removable bottom before pressing in the crumbs.

Step 5

Place the crust into the freezer to chill and firm up; at least 20 minutes or overnight.

Step 1

Place the tablespoon (15 millilitres) of cold water into a small microwaveable bowl and evenly sprinkle the gelatin over the surface. Set aside to allow the gelatin to bloom; about 5 minutes.

Step 2

Place the finely chopped white chocolate into a medium-sized heatproof bowl. Place bowl over a pot filled with about 2 inches (5 centimetres) of just-simmering water; ensure bottom of the bowl does not touch the surface of the water. With a rubber spatula, slowly stir the chocolate until about half is melted. Remove from heat. 

Step 3

In a small pot, bring the heavy cream and salt to a simmer. Pour the hot cream over the white chocolate. Wait about 1 minute before slowly stirring the contents together from the centre of the bowl. Slowly stir until chocolate is smooth and well-combined.

Step 4

Remove prepared crust from the freezer.

Step 5

Place the bloomed gelatin in the microwave and heat for 10 to 20 seconds, until the gelatin is dissolved. Pour the gelatin mixture into the still-warm chocolate ganache, while constantly stirring to ensure gelatin is mixed into the ganache.

Step 1

Stir ganache every so often until it reaches room temperature. Pour ganache into the tart shell. Place into the fridge for about 5 minutes to let it set slightly.

Step 2

In a small bowl, stir the hot water into the jam.

Step 3

Remove tart from fridge. With a small spoon, spoon large and small dots of raspberry jam on the surface of the white chocolate ganache. Draw a skewer through the jam to create swirls and hearts.

Step 4

Place tart into the fridge to chill and set; at least 4 hrs.

Step 5

Carefully remove the outer ring and the removable bottom from the tart. Place tart onto a serving platter. Slice with a warmed, sharp chef’s knife. Serve as is, or garnish with fresh raspberries (if available) and/or some chantilly cream.