Recipe: white truffles raspberry tarte
Mar. 15th, 2012 01:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gelbes_gilatierOkay, guys, next in line is the white truffles raspberry tarte. Because I kept stalking looking for information on people from my past for way too long tonight and promised ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ancient_leah this would be online by tomorrow morning GMT+1, I might be a little bit tired. So if something sounds weird... just wait until I read it again being a little less tired. It'll sort itself out then, trust me.
This tarte is, I think,heitidei's favorite tarte and was a huge success when I made it for her and schnelmi's birthday party. Apparently, even though it's best enjoyed in small pieces, people kept going back to it and wanting more. It kind of... threw me. Anyway. Getting started now.
For the dough:
100 g (3.52 oz) cold butter, cut into pieces
70 g (2.46 oz) sugar, best use confectioner's sugar
1 pinch of salt
1 egg, small
200 g (7.05 oz) flour (white/bleached)
2 spoons of ground almonds
For the filling:
300 g (10.58 oz) raspberries, either fresh or frozen
70 g (2.46 oz) sugar
1 spoon freshly squeezes lemon juice
1 pinch of salt
2 spoons of cornstarch
For the crème:
150 ml (5.07 fl oz) of crème double (mascarpone works, too)
70 g (2.46 oz) of butter
300 g (10.58 oz)
Mix butter, sugar and salt in a bowl with a dough hook (Knethaken, for the German speakers). Don't let the butter get foamy, just soft. Add the egg and keep stirring.
Put the flour through a sieve and put it into the bowl with the butter, put in the ground almonds, mix all at once and keep stirring until you have a smooth and well mixed dough. Form the dough into a ball, wrap it up in saran wrap and put it into the refrigerator for at least an hour.
After the hour of cooling, butter a tarte pan or a pie pan and lay out the dough into the pan. Blind-bake the dough for 18 minutes at 175°C (347F), take it out of the oven and let it cool.
Sort through/defrost the raspberries and let them drain. Put them in a pot with 100 ml (3.38 fl oz) of water, the sugar, lemon juice, salt and cornstarch and stir it well. Boil the mixture up at medium heat, let it simmer so that the mixtures thickens a little. Put the filling on the tarte bottom and let it cool in the fridge for 30 minutes.
In the meantime, chop the chocolate into very small pieces/grind it (but be careful... and if you're like me, better wear gloves...), have the crème double, and butter boil up and put it into the hot crème-butter mix until all the chocolate has melted. Put the crème very carefully on the cooled tarte. Put the tarte in the fridge again for at least 2 hours. Recipe can also be used for 12 small tarte pants.
ancient_leah this would be online by tomorrow morning GMT+1, I might be a little bit tired. So if something sounds weird... just wait until I read it again being a little less tired. It'll sort itself out then, trust me.This tarte is, I think,
heitidei's favorite tarte and was a huge success when I made it for her and schnelmi's birthday party. Apparently, even though it's best enjoyed in small pieces, people kept going back to it and wanting more. It kind of... threw me. Anyway. Getting started now.For the dough:
100 g (3.52 oz) cold butter, cut into pieces
70 g (2.46 oz) sugar, best use confectioner's sugar
1 pinch of salt
1 egg, small
200 g (7.05 oz) flour (white/bleached)
2 spoons of ground almonds
For the filling:
300 g (10.58 oz) raspberries, either fresh or frozen
70 g (2.46 oz) sugar
1 spoon freshly squeezes lemon juice
1 pinch of salt
2 spoons of cornstarch
For the crème:
150 ml (5.07 fl oz) of crème double (mascarpone works, too)
70 g (2.46 oz) of butter
300 g (10.58 oz)
Mix butter, sugar and salt in a bowl with a dough hook (Knethaken, for the German speakers). Don't let the butter get foamy, just soft. Add the egg and keep stirring.
Put the flour through a sieve and put it into the bowl with the butter, put in the ground almonds, mix all at once and keep stirring until you have a smooth and well mixed dough. Form the dough into a ball, wrap it up in saran wrap and put it into the refrigerator for at least an hour.
After the hour of cooling, butter a tarte pan or a pie pan and lay out the dough into the pan. Blind-bake the dough for 18 minutes at 175°C (347F), take it out of the oven and let it cool.
Sort through/defrost the raspberries and let them drain. Put them in a pot with 100 ml (3.38 fl oz) of water, the sugar, lemon juice, salt and cornstarch and stir it well. Boil the mixture up at medium heat, let it simmer so that the mixtures thickens a little. Put the filling on the tarte bottom and let it cool in the fridge for 30 minutes.
In the meantime, chop the chocolate into very small pieces/grind it (but be careful... and if you're like me, better wear gloves...), have the crème double, and butter boil up and put it into the hot crème-butter mix until all the chocolate has melted. Put the crème very carefully on the cooled tarte. Put the tarte in the fridge again for at least 2 hours. Recipe can also be used for 12 small tarte pants.
