Raspberry Velvet Torte

I’m thinking about raspberries these days, because it is time for the Minnesota summer crop to be picked. Of course, I always make several batches of Raspberry Jam and Syrup, which are my boys’ favorites. But here’s an intriguing recipe I found in my mother-in-law’s Little Blue Book–it looks scrumptious!

Raspberry Velvet Torte
Crust:

• 1.5 c. flour
• 1/4 c. sugar
• 1/2 c. unsalted butter, chilled and cut into pieces
• 1 egg yolk
• 1 TBSP whipping cream
• 2 TBSP ice water

Filling:

• 10 oz. premium white chocolate
• 1/2 c. hot whipping cream (do not boil)
• 1/4 c. unsalted butter at room temp
• 2 c. raspberries, fresh, or frozen–unsweetened, thawed, and drained
• powdered sugar

For crust: Mix flour and sugar. Cut in butter until it resembles coarse meal. Beat yolk and whipping cream together and pour over flour mix. Stir dough, adding ice water as needed to moisten dough just enough to stick together. Form a ball and flatten to disk. Wrap in plastic and refrig. 30 min. On floured surface, roll out dough into 1/8 in. thick round. Transfer to 9 in. springform pan. Prick crust all over and cover edge w/foil. (Remove foil last 5 min. baking) Bake 350 deg. 30 min. Cool on wire rack.
Filling: Melt white choc. on low in microwave (stir often). Mix in heated cream and butter. Sprinkle raspberries over crust (save a few for garnish). Pour filling over berries and refrig. for at least an hour. If done a day ahead, allow it to stand at room temp 1 hour before serving. Garnish w/berries and powdered sugar.

LB