White Chocolate Truffle Tart with Raspberry Curd & Meringue Kisses

For the pastry

225g plain flour
150g cold butter, cut into small cubes
25g icing sugar
1 large egg, beaten and 2 Tbsp of water

To make the pastry, measure the flour, butter, and sugar into a processor. Whiz until the mixture looks like breadcrumbs and then add the egg and water. Whiz again until it comes together in a ball.
Chill the pastry for at least 30 minutes.
Roll out the pastry thinly on a floured work surface until it is just a little bigger than the size of the tin. Line the tart tin with the pastry, letting the extra pastry hang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes or put it in the freezer for 15 minutes.
Preheat the oven to 200C/fan 180C/gas 6. Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden brown.

Take out of the oven and remove the baking beans and paper. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool.

For the white chocolate truffle ganache

300g white chocolate
50 ml Egg liqueur , advocaat or other creamy liqueur
100 ml Cream
70 g  Butter

Warm butter and cream and pour over chopped white chocolate. Let stand for a few minutes, then stir until smooth, adding the egg liqueur as you go. Pour into your pastry shell and let set in the fridge.

For the raspberry curd

500g fresh or frozen raspberries
2 eggs L
90 g butter
230 g white sugar
1/4 Tsp salt
3 leaves gelatine

Soak the gelatine in cold water. Thaw the raspberries slightly, if using frozen, and let them come to a boil in a little pot. Turn heat down and let simmer just until you have a pink puree. Pass through a sieve to remove the seeds. Fill the raspberry puree into a heatproof bowl and put over a pot with hot water. Make sure the bottom of the bowl does not touch the water.

Add the rest of the ingredients and stir with a wooden spoon until the mixture thickens. Dissolve the soaked and drained gelatine leaves in the mix and let cool. Pour the cooled curd over the truffle ganache in the tart and put the tart in the fridge until set for about 3 hours.

Decorate the White Chocolate truffle tart with raspberry curd and mini meringue kisses and enjoy!

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Raspberry Curd Tart with White Chocolate Truffle Filling & Meringue Kisses

White Chocolate & Raspberries are a match made in heaven! Try this stunning Tart with Raspberry Curd, White Chocolate Truffle Ganache & Meringue Kisses for your next dinner party! 

Course cake, Dessert, patisserie, tart

Cuisine European, French, Patisserie

Keyword Curd, Meringue, pastry, Patisserie, raspberry, shortcrust, tart, truffle, whitechocolate

Prep Time 1 hour

Cook Time 15 minutes

Resting time 2 hours 10 minutes

Total Time 1 hour 15 minutes

Servings 12 slices

Calories 200 kcal

Author Kiki Johnson

Ingredients

For the mini meringue kisses

• 2 egg whites
• 1 pinch of salt
• 125 g fine sugar
• 1 tsp lemon juice

For the pastry

• 225 g plain flour
• 150 g cold butter cut into small cubes
• 25 g icing sugar
• 1 large egg beaten and 2 Tbsp of water

For the white chocolate truffle ganache

• 70 g  Butter
• 100 ml Cream
• 300 g white chocolate chopped
• 50 ml Egg liqueur  advocaat or other creamy liqueur

For the raspberry curd

• 500 g fresh or frozen raspberries
• 2 eggs L
• 90 g butter
• 230 g white sugar
• 1/4 Tsp salt
• 3 sheets gelatine

Instructions

1. Beat egg white and salt in a big bowl until foamy. When they begin to form soft peaks gradually add the sugar and lemon juice and beat until stiff peak stage.
2. Preheat the oven to 100 Celsius and prepare 2 baking sheets with parchment paper. Pipe the tuffs on the paper and bake for about 1 to 2 hours depending on the size of your tuffs. Turn the oven off and let the meringue tuffs dry out completely. Take them off the paper once cooled.
3. To make the pastry, measure the flour, butter, and sugar into a processor. Whiz until the mixture looks like breadcrumbs and then add the egg and water. Whiz again until it comes together in a ball.
4. Chill the pastry for at least 30 minutes.
5. Roll out the pastry thinly on a floured work surface until it is just a little bigger than the size of the tin. Line the tart tin with the pastry, letting the extra pastry hang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes or put it in the freezer for 15 minutes.
6. Preheat the oven to 200C/fan 180C/gas 6. Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden brown.
7. Take out of the oven and remove the baking beans and paper. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool.

8. For the White Chocolate Truffle Filling:

   Warm butter and cream and pour over chopped white chocolate. Let stand for a few minutes, then stir until smooth, adding the egg liqueur as you go. Pour into your pastry shell and let set in the fridge.

9. Soak the gelatine in cold water. Thaw the raspberries slightly, if using frozen, and let them come to a boil in a little pot. Turn heat down and let simmer just until you have a pink puree. Pass through a sieve to remove the seeds. Fill the raspberry puree into a heatproof bowl and put over a pot with hot water. Make sure the bottom of the bowl does not touch the water.
10. Add the rest of the ingredients and stir with a wooden spoon until the mixture thickens. Dissolve the soaked and drained gelatine leaves in the mix and let cool. Pour the cooled curd over the truffle ganache in the tart and put the tart in the fridge until set for about 3 hours.
11. Decorate the White Chocolate truffle tart with raspberry curd and mini meringue kisses and enjoy!

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