White Satin Raspberry Tart

Recipe from Suzanne Makin, Petaluma Bakery, Dallas.

Crust

3/4 cup vegetable shortening
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder

Preheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, combine flour and baking powder, then stir into sugar mixture and blend well. Chill dough for 20 to 30 minutes. Roll out to 1/4-inch thickness and place in 9-inch greased tart pan. Perforate crust wit fork. Bake 10 to 12 minutes.

Filling

1 stick butter, softened
1/3 cup sugar
4 ounces white chocolate, melted
2 eggs
Raspberry jam or preserves

Beat butter until light and fluffy. Slowly add sugar to b utter until mixture is pale yellow. Pour in chocolate. Add one egg, and beat rapidly for one minute. Add second egg, and beat for oven to two more minutes. Spread enough jam or preserves on cooked crust to cover bottom. Top with chocolate mixture. Decorate. Chill until set.

Decoration and Garnish

1 cup semisweet chocolate chips, melted
3 or 4 whole raspberries, if desired

Using pastry tube, squeeze chocolate onto tart in thin streams of concentric circles. Pull knife blade gently through circles. Garnish with berries.

Vanilla Sauce

1 cup milk
1 cup heavy cream
5 egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract

In saucepan, slowly heat milk and cream. Combine yolks and sugar in a bowl, and add 1/4 cup of the warm milk mixture. Bring remaining milk and cream to boil. Gradually add egg mixture, stirring constantly. Whip with wire whisk until entire mixture is just about to boil again. Remove from heat and strain. Stir in vanilla extract. Pour small amount onto individual serving plates and place slices of tart on top. Serves 10.

From A Grand Finale, Domain, Spring 1988