RASPBERRY VELVET by J.W. DESSERTS ON BEAUTIFUL WHIDBEY ISLAND

(Won the gold on food network in competition for making the best cake)

Serves 8

 

CRUST:

3/4-cup cake flour

3/4-cup all purpose flour

1/4-cup sugar, granulated

1 cup egg yolk

1 tablespoon whipping cream

 

METHOD:

1.   Mix flour and sugar in a large bowl.

2.   Add butter, cut until mixture resembles coarse meal.

3.   Beat yolk with cream to blend and pour over flour mixture, stir until dough comes together, and adding water to bind dough, if necessary.

4.   Gather dough into a ball and flatten into a disk.

5.   Wrap in plastic and refrigerate 30 minutes (can be prepared one day ahead, let dough soften before continuing).

6.   Roll dough out on a lightly floured surface to 1/8-inch round.

7.   Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom, trim and finish edges.

8.   Refrigerate crust for 30 minutes,

9.   Pre-heat oven to 350 degrees.

10.                Line pastry with foil or parchment paper, fill with dried beans and bake 15 minutes, remove beans and foil, continue baking until golden brown about 15 minutes. Cool crust completely on wire rack.

 

FILLING:

12 ounces white chocolate, chopped

1/2-cup hot whipping cream

1/4-cup unsalted butter, room temperature

2 cups raspberries, or blackberries, or Marion berries, unsweetened frozen, thawed and drained.

White chocolate leaves

Powdered sugar

 

METHOD:

1.   Melt white chocolate in top of double boiler over simmering water, stirring until smooth.

2.   Mix in cream and butter. Remove from over water.

3.   Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.

4.   Pour chocolate mixture over, filling crust completely. Refrigerate until firm. Let stand at room temperature 1 hour before serving.

5.   Arrange leaves and reserved berries decoratively atop tart. Sift powdered sugar lightly over and serve,

WHITE CHOCOLATE LEAVES:   makes about 16

3 ounces white chocolate, chopped

16 small thick leaves, such as lemon, camellia or gardenia with 1/8-inch stems.

 

METHOD:

Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Spread in thin layer over veined undersides of leaves, being careful not to drip on edges. Refrigerate until firm, about 30 minutes. Gently peel off leaves, starting at the stem end. (Can be prepared 1 week ahead) cover airtight and refrigerate.

 

RECIPE PREPARED BY CHEF DAN:                           BON-APPETITE!!