{"id":16551,"date":"2015-05-26T04:58:00","date_gmt":"2015-05-26T04:58:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/white-chocolate-truffle-tart-with-raspberry-curd-meringue-kisses\/"},"modified":"2021-08-07T20:44:37","modified_gmt":"2021-08-08T02:44:37","slug":"white-chocolate-truffle-tart-with-raspberry-curd-meringue-kisses","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/white-chocolate-truffle-tart-with-raspberry-curd-meringue-kisses\/","title":{"rendered":"White Chocolate Truffle Tart with Raspberry Curd & Meringue Kisses"},"content":{"rendered":"
\u00a0White Chocolate and Raspberries are a match made in heaven! Try this stunning White Chocolate Truffle Tart with Raspberry Curd\u00a0for your next dinner party!\u00a0<\/em><\/div>\n

\"Raspberry<\/p>\n

<\/div>\n
I admit – this White Chocolate Truffle & Raspberry Curd Tart looks like something\u00a0Barbie<\/em> would bake for Hello Kitty’s<\/em> Birthday! \u00a0But while looking incredibly cute and sweet, the flavor of this summer tart is absolutely divine and far from innocent!<\/div>\n
<\/div>\n

Buttery Shortcrust Pastry meets Raspberry Curd & a boozy White Chocolate Filling!<\/h3>\n
Let’s start with what we see first: A thick layer of homemade raspberry curd! The stuff that summer dreams are made of! Smooth, tart, fruity and oh-so-pretty to look at!<\/div>\n
<\/div>\n
In my opinion, nothing goes better with raspberries than white chocolate!<\/div>\n
<\/div>\n
This is why I decided to\u00a0counterbalance the fruity raspberry curd with a decadent white chocolate truffle ganache! Truffle, because we add some cream, butter, and booze to the melted white chocolate, just like we do when making a fancy, boozy chocolate truffle!<\/div>\n
<\/div>\n
\"Raspberry<\/div>\n
<\/div>\n

Add some mini meringue kisses to take this Raspberry Curd Tart to the next level!<\/h3>\n

Don’t these little Meringue Kisses look pretty against the dark pink curd? They also add a nice crunch to the tart! Put them on your Raspberry Curd Tart shortly before you serve it, as they tend to get soggy when sitting on the curd for too long!<\/p>\n

<\/div>\n

Here is the recipe for my White Chocolate Truffle Tart with Raspberry Curd and Meringue Kisses<\/p>\n

How to make Raspberry Curd Tart with White Chocolate Truffle Filling and Mini Meringues:<\/h3>\n

For the mini meringue kisses<\/h4>\n

2 egg whites
\n1 pinch of salt
\n125 g fine sugar
\n1 tsp lemon juice<\/p>\n

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.<\/p>\n

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.<\/div>\n
\n

For the pastry<\/h4>\n

225g plain flour
\n150g cold butter, cut into small cubes
\n25g icing sugar
\n1 large egg, beaten and 2 Tbsp of water<\/p>\n

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.
\nChill the pastry for at least 30 minutes.
\nRoll 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.
\nPreheat 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.<\/p>\n

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.<\/p>\n

For the white chocolate truffle ganache<\/h4>\n

300g white chocolate
\n50 ml Egg liqueur<\/a>\u00a0, advocaat or other creamy liqueur
\n100 ml Cream
\n70 g \u00a0Butter<\/p>\n

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.<\/p>\n

For the raspberry curd<\/h4>\n

500g fresh or frozen raspberries
\n2 eggs L
\n90 g butter
\n230 g white sugar
\n1\/4 Tsp salt
\n3 leaves gelatine<\/p>\n

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.<\/p>\n

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.<\/p>\n

Decorate the White Chocolate truffle tart with raspberry curd and mini meringue kisses and enjoy!<\/p>\n

\u2605 <\/span>Did you make and love this recipe for Raspberry Curd Tart? Give it your review below! And make sure to share your creations by<\/b> tagging me on Instagram<\/b><\/a>!<\/b><\/p>\n

<\/div>
\n\t
\n\t\t
\"Himbeer<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Raspberry Curd Tart with White Chocolate Truffle Filling & Meringue Kisses<\/h2>\n\t
\n\t\t

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! <\/p>\t<\/div>\n\t

\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tcake, Dessert, patisserie, tart\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tEuropean, French, Patisserie\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Keyword<\/span>\n\t\t\t\t\n\t\t\t\t\tCurd, Meringue, pastry, Patisserie, raspberry, shortcrust, tart, truffle, whitechocolate\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 1<\/span> hour<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 15<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/path><\/g><\/svg><\/span> Resting time<\/span> 2<\/span> hours<\/span> 10<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 1<\/span> hour<\/span> 15<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 12<\/span> slices<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Calories<\/span> 200<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Author<\/span> Kiki Johnson<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t

For the mini meringue kisses<\/h4>\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tegg whites<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpinch<\/span>\n\t\t\t\t\t\t\t\t\t\tof salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t125<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tfine sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tlemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
    \n\t\t\t\t\t\t

    For the pastry<\/h4>\n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t225<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tplain flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t150<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tcold butter<\/span>\n\t\t\t\t\t\t\t\t\t\tcut into small cubes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t25<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\ticing sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge egg<\/span>\n\t\t\t\t\t\t\t\t\t\tbeaten and 2 Tbsp of water<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
      \n\t\t\t\t\t\t

      For the white chocolate truffle ganache<\/h4>\n\t\t\t\t\t\t
        \n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t70<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\t\u00a0Butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t100<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tml<\/span>\n\t\t\t\t\t\t\t\t\t\tCream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t300<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\twhite chocolate<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t50<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tml<\/span>\n\t\t\t\t\t\t\t\t\t\tEgg liqueur\u00a0<\/span>\n\t\t\t\t\t\t\t\t\t\tadvocaat or other creamy liqueur<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
        \n\t\t\t\t\t\t

        For the raspberry curd<\/h4>\n\t\t\t\t\t\t
          \n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t500<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh or frozen raspberries<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\teggs L<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t90<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t230<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\twhite sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTsp<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsheets<\/span>\n\t\t\t\t\t\t\t\t\t\tgelatine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
          \n\t\t

          Instructions<\/h3>\n\t\t\t\t
          \n\t\t\t\t\t\t
            \n\t\t\t\t\t\t\t\t
          1. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          2. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          3. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          4. \n\t\t\t\t\t\t\t\t\t\t
            Chill the pastry for at least 30 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          5. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          6. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          7. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          8. \n\t\t\t\t\t\t\t\t\t\t

            For the White Chocolate Truffle Filling:<\/p>

            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.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

          9. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          10. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          11. \n\t\t\t\t\t\t\t\t\t\t
            Decorate the White Chocolate truffle tart with raspberry curd and mini meringue kisses and enjoy!<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

            Like my recipe for Raspberry Curd Tarte with White Chocolate Truffle Filling and Mini Meringues? Pin it:<\/p>\n

            \"Himbeer<\/div>\n<\/div>\n
            \n

            \"White<\/p>\n

            <\/div>\n

             <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

            \u00a0White Chocolate and Raspberries are a match made in heaven! Try this stunning White Chocolate…<\/p>\n","protected":false},"author":1,"featured_media":461,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[5542,5549,5560,5541],"tags":[],"class_list":["post-16551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-european-recipes","category-jams-curds-chutneys","category-tartes-pie"],"yoast_head":"\nWhite Chocolate Truffle Tart with Raspberry Curd & Meringue Kisses - Cinnamon&Coriander<\/title>\n<meta name=\"description\" content=\"\u00a0White Chocolate and Raspberries are a match made in heaven! 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