White Chocolate Raspberry Swirl Tart with a Dark Chocolate Crust
10 to 12 servings
For the Dark Chocolate Crust:
- 2 ¼ cups (270 g) chocolate cookie crumbs
- Dark Brown Sugar ¼ cup (54 g) Redpath® Dark Brown Sugar, firmly packed
- ½ tsp (2 g) ground cinnamon
- ½ tsp (3 g) salt
- ½ cup (113 g) butter
- 2 tsp (10 ml) pure vanilla extract
For the White Chocolate Filling:
- 1 ½ tsp (5 g) gelatin powder
- 1 tbsp (15 ml) cold water
- 1 cup (240 ml) heavy cream (35%)
- ¼ tsp (2 g) salt
- 2 ⅔ cups (453 g) white chocolate, chopped fine (at least 30% cocoa butter content)
- ⅓ cup (80 ml) raspberry jam
- 2 tsp (10 ml) hot water
How to prepare the Dark Chocolate Crust
- In a medium bowl, combine the chocolate cookie crumbs, Redpath® Dark Brown Sugar, cinnamon and salt, until thoroughly mixed.
- 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.
- Pour contents into the crumb mixture, mixing together until the mixture looks like wet sand.
- 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.
- Place the crust into the freezer to chill and firm up; at least 20 minutes or overnight.
- Meanwhile, 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.
How to prepare the White Chocolate Filling
- 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.
- 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.
- Remove prepared crust from the freezer.
- 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.
- How to assemble the White Chocolate Raspberry Swirl Tart with a Dark Chocolate Crust.
- 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.
- In a small bowl, stir the hot water into the jam.
- 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.
- Place tart into the fridge to chill and set; at least 4 hrs.
- 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.
- If the chocolate does not completely melt when pouring the hot cream, place the bowl back over a pot of just-simmering water.
- White chocolate is easily scorched. Be careful not to place over boiling water and be sure to stir the chocolate to always keep it moving.
- In order to save time, the dark chocolate crust can be made a day beforehand.