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White Chocolate Raspberry Tart

 
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Raspberries
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White Chocolate Raspberry Tart
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1 1/4 cups walnuts, chopped fine
3/4 cup unsalted butter, softened
3 tablespoons sugar
1 1/2 cups flour
1 teaspoon freshly grated orange zest
1 large egg, beaten lightly
3 cups fresh raspberries, picked over
12 ounces white chocolate
1/2 cup heavy cream, warmed
1/2 cup whipped cream as garnish

In a bowl with electric mixer blend walnuts, 1/2 cup butter, sugar, flour,
zest, and egg until combined well and press mixture into an 11-inch tart
pan with removable bottom. Freeze shell 15 minutes.
While shell is freezing, preheat oven to 375ºF. Bake shell in middle of oven 25 to 30 minutes or until golden brown. Cool shell on a rack, remove side
of pan and transfer shell to a plate. Fill shell with 2 1/2 cups raspberries.
In a large metal bowl set over a saucepan of barely simmering water melt chocolate. Remove bowl from heat and whisk in cream and remaining 1/4
cup butter, whisking until smooth. Spread chocolate mixture over rasp-
berries, smoothing top. Chill, covered, 3 hours, or overnight. Garnish tart
with whipped cream and remaining 1/2 cup raspberries. Serve tart at room temperature.

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