This easy dessert looks fancy and complicated. Simply your best fresh berries in a rich shortbread crust. Drizzled with chocolate!
Cuisine: Baked Goods
Keyword: raspberry, shortbread
Author: Trish | The In Fine Balance Food Blog
10 inch round tart pan with a removable bottom
1-¾cupsall purpose flour
¼cupgood dark and white chocolate
Preheat oven to 350 degrees.
Using a standmixer, cream the butter and sugar until smooth. Sugar and butter should be just combined. Not whipped. Add the vanilla and mix a few times to incorporate.
In a medium bowl combine flour and salt. Whisk to combine and evenly distribute the salt. Add the flour to the butter mixture in the standmixer. Mix on low speed until the dough starts to come together. Dump flour onto a flat work surface and shape into a flat disk. Push dough into a 10 inch round tart pan with a removable bottom. Ensure the dough comes all the way up the sides. You can use a butter knife to clean around the edges so they are nice and straight. Place in the refrigerator and chill for at least 30 minutes, up to a day ahead.
To bake the crust, spray a piece of aluminum foil with cooking spray or lightly oil and place oiled side against the pastry dough. Fill with dried beans (I keep some on hand just for this purpose, you don't want to eat these beans later). Bake at 350 for about 20 mins. Remove beans and foil. Poke the crust all over with a fork. Bake an additional 20-25 minutes or until lightly browned. Cool completely.
To serve: Spread the cool pastry tart shell with raspberry jam and arrange the fresh berries over the top of the tart. Drizzle with melted white chocolate, or a combination of white and dark chocolate. Serve immediately.
Inspired by an original recipe from the Barefoot Contessa.Tart shell can be baked up to a day ahead of time. Do not refrigerate after baking. Baking beans are a tool often used to weigh down a pastry shell so that it does not puff up during pre-baking. You can buy pebbles designed specifically for this purpose or just use some old dried beans that you have laying around. Cheaper and just as effective. Just be sure to not try to cook the beans for eating afterwards - so keep them in a separate container and clearly labelled.Consider this a template recipe and think about filling this shortbread crust with blueberries or strawberries. Use the best quality jam you can find for the filling.