Yep. This should happen.
I am totally and completely in love with this tart. It SCREAMS summer! For reals.
This recipe is very similar to the White Chocolate Blueberry Tart, however, I made some changes so it is gluten free. You see, my sweet sister cannot eat gluten. Not even a teeny tiny bit. She will totally explode.
Just kidding. She won't explode, but she definitely won't feel well.
Since she discovered that she has Celiac Disease, I have been on a mission to take some of my favorite recipes and make them Claire-friendly. Thus, the Raspberry Hazelnut Tart was born.
Let me warn you: the entire thing can be eaten in one sitting. It is that good. And you can essentially add any fruit you want to this recipe, I just happen to be loving raspberries right now.
Shall we dive in? I think we shall.
First up: grab some hazelnuts and throw them on a cookie sheet. Toast them in the oven until they smell nutty and divine.
Next, take some white chocolate and melt it over a low heat until it is smooth and creamy. Set aside to cool completely.
In a mixing bowl, add cream cheese and sour cream and mix until smooth.
Then add the melted chocolate.
Zest a lemon.
Throw it in.
And squeeze the lemon juice into the mixture.
Now, take those gloriously toasted hazelnuts and grind them up.
Then add some melted butter and a little sugar and mix. Press the nut mixture into your tart pan. I like my crust to still have a crunch but you can grind the hazelnuts finer if you wish.
Hey, it's your tart! Grind away!
Once the crust is in the tart pan, add your white chocolate filling:
Oh, that is some lemony goodness right there.
Then pile on the raspberries! You can add as many as you want.
Go for it, you berry maniac!
Set the tart in the refrigerator for 1 hour and then dig in.
Totally, completely, heavenly.
This is the perfect summer dessert. Your friends and family will love you forever.
So go forth and make some tart magic!
Raspberry Hazelnut Tart (Gluten Free)
9 oz. hazelnuts, toasted and ground
2 Tbsp sugar
1/4 cup butter, melted
1 cup white chocolate chips
8 oz. sour cream
1 block cream cheese
1 small lemon, zested and juiced
3 6oz. packages fresh raspberries
Spread hazelnuts evenly on a cookie sheet and place in a 350 degree oven for 10-15 minutes, until aromatic and toasty. Once cooled, put into a food processor and grind up until smooth (or preferred consistency). Pour ground hazelnuts into a bowl and add sugar and melted butter. Mix until combined and press into 9" tart pan. Set in refrigerator until filling is ready.
For filling, melt white chocolate over low heat until smooth and creamy. Set aside to cool. In a mixing bowl, combine sour cream and cream cheese and mix. Add cooled white chocolate and mix. Add lemon juice and lemon zest and mix again. Pour filling into prepared crust and top with raspberries. Refrigerate for 1 hour and then dig in! To store, cover with plastic wrap and refrigerate. Lasts up to 3 days.