WHITE CHOCOLATE AND
Serves: 10 to 12
2 cups flour
1/2 cup sugar
3/4 cup butter, cubed
1 tablespoon water
1 egg, beaten
1 pound good
quality white chocolate, chopped
5 tablespoons butter
2/3 cup whipping
2 cups raspberries
Place flour, butter and sugar
in food processor and pulse until fine crumbs form. Add egg and water. Pulse
again until ball of dough forms.
Roll out dough and place in 11-inch flan
pan. Chill for 15 to 20 minutes.
Preheat oven to 400 degrees. Cover dough
with sheet of foil and weight with dried beans or pastry weights.
20 minutes or until pastry is lightly browned.
Remove foil and beans and
bake for 5 to 8 minutes longer.
Melt chocolate and butter in
double boiler over hot (not boiling) water. Stir in cream; remove from heat and
let cool slightly.
Arrange raspberries over bottom of pastry shell and
cover with chocolate mixture.
Refrigerate for at least 4 hours before
This recipe was featured in Homemaker's Magazine and is from
Toronto's Grano Restaurant.