1 1/4 c Walnuts, chopped fine
3/4 c Unsalted butter, softened
3 tb Sugar
1 1/2 c Flour
1 ts Freshly grated orange zest
1 lg Egg, beaten lightly
3 c Fresh raspberries
12 oz White chocolate, chopped
1/2 c Heavy cream, warmed
1/2 c Whipped cream as garnish
In a bowl with an electric mixer, blend walnuts, 3/4 of the butter,
sugar, flour, zest and egg until combined well, and press into an 11
inch tart pan with removable bottom. Freeze shell 15 minutes. While
shell is freezing, preheat oven to 375F. Bake shell in middle of the
oven 25-30 minutes, or until golden brown. Cool on a rack. Remove
side of pan and transfer shell to a plate. Fill shell with 2 1/2 cups
of raspberries. In a large metal bowl set over a saucepan of barely
simmering water, melt the chocolate. Remove bowl from the heat and
whisk in the cream and the remaining butter, whisking until smooth.
Spread chocolate mixture over the raspberries, smoothing top and
chill, covered, for 3 hours or overnight. Garnish tart with whipped
cream and remaining 1/2 cup of raspberries. Serve at room temperature.
Yields
8 Servings