White Chocolate Cream with Raspberry in a Hazelnut Crust


Preparation info

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    • Difficulty


Appears in

Book of Tarts

Book of Tarts

By Maury Rubin

Published 1995

  • About

Dreamy-light texture, delicate flavors, and incredibly, admirably fragile.


  • 4 ounces white chocolate, finely chopped
  • cups heavy cream
  • 1 tablespoon seedless raspberry preserves
  • 6 fully baked tart shells, made with Hazelnut Tart Dough
  • 1 ounce bittersweet chocolate, melted, for design


    1. Place the white chocolate in a medium bowl.
    2. Pour 1 cup of the cream into a small saucepan and bring to a boil over medium heat. Pour the hot cream all at once over the white chocolate. Let sit for 1 minute, then whisk until smooth. Strain into a bowl, cover with plastic wrap, and puncture several holes in it with the tip of a paring knife. Refrigerate for at least 4 hours, or overnight.
    3. Divide the raspberry preserves among the tart shells, spreading a thin layer over the bottom of each one.
    4. Combine the chilled white chocolate cream and the remaining ¼ cup cream in the bowl of a stand mixer or a mixing bowl. Using the whisk attachment or a hand-held mixer, beat at medium speed until soft peaks form. Spoon the white chocolate cream into the tart shells. Gently shake the tarts to level the tops.
    5. Fill a small paper pastry bag with the melted bittersweet chocolate. Stripe and dot the top of each tart, and serve.

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