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Maury Rubin

White Chocolate Cream with Raspberry in a Hazelnut Crust

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Preparation info
  • Makes

    6

    Tarts
    • Difficulty

      Medium

Appears in
Book of Tarts
Book of Tarts

By Maury Rubin

Published 1995

  • About

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

Ingredients

  • 4 ounces white chocolate, finely chopped
  • 1¼ cups heavy cream
  • 1

Method

  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 plasti

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