Here's the recipe
Home Cookin Chapter: Recipes From Thibeault's Table
White Chocolate Cream cheese Raspberry Tart
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Home Cookin 4.9 Chapter: Recipes From Thibeault's Table
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Shortbread Tart Pastry
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1 cup butter, room temperature
1/2 cup Icing sugar (powdered sugar)
1 1/2 cups all purpose flour
Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.
White Chocolate Cream Cheese Filling
8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.
8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries
(enough filling for two pies)
Preheat oven to 425°F.
Prepare the crust first.
Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removeable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.
Lower the temperature to 350°F
Filling
Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate,cream and vanilla.
Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.
Let cool on rack. May be decorated with melted chocolate.
http://ths.gardenweb.com/forums/load/cooking/msg0610230428546.html
Home Cookin Chapter: Recipes From Thibeault's Table
White Chocolate Cream cheese Raspberry Tart
===========================================
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table
===========================================
Shortbread Tart Pastry
======================
1 cup butter, room temperature
1/2 cup Icing sugar (powdered sugar)
1 1/2 cups all purpose flour
Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.
White Chocolate Cream Cheese Filling
8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.
8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries
(enough filling for two pies)
Preheat oven to 425°F.
Prepare the crust first.
Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removeable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.
Lower the temperature to 350°F
Filling
Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate,cream and vanilla.
Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.
Let cool on rack. May be decorated with melted chocolate.
http://ths.gardenweb.com/forums/load/cooking/msg0610230428546.html
