My normal modus operandus around birthdays is to go all out. I love the hustle and bustle, the planning, the preparation, the everything about creating a homemade event. For every single family member, this is my method and my way of celebrating, and I treat Husband no differently. I had sent out email invitations, received responses, planned a menu, purchased a present for him and was all prepared, when he told me, "I don't want a big birthday party this year." I was stunned, floored and left gaping because I didn't know what to do. NO BIRTHDAY? WHY NOT? But Husband politely declined, expressed his wishes of spending this time with just family and I chose to honor and obey...
But not without SOME sort of celebration. I decided to make a tart I used to make over 15 years ago, when we were dating. Husband adores raspberries and raspberry sauce so I decided to help celebrate with a bit of nostalgia for the old days. The great thing about this tart is that the crust is NOT a finicky type of pastry where you have to roll it out (you simply press it into the pan) and the filling is simply melting white chocolate and pouring it over some beautiful raspberries. I am hoping the tart will hide all of the physical deterioration of the past 15 years and highlight the celebration of our years together and another year of life.
White Chocolate Raspberry Tart
1 cup walnuts, chopped fine
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons sugar
1 1/2 cups all purpose flour
1 teaspoon freshly grated lemon zest
1 large egg, beaten slightly
3 cups fresh raspberries, picked over
12 oz white chocolate
1/2 stick butter (1/4 cup)
1/2 cup heavy cream
1/2 cup whipped cream, garnish
In a bowl, with electric mixer, blend well walnuts, 1 stick of butter, sugar, flour, zest and egg until combined well. Press mixture into an 11 inch tart pan with removable bottom. Freeze shell 15 minutes. While shell is freezing, preheat oven 375. Bake shell in middle of oven 25 to 30 minutes or until golden brown. Cool shell. Remove from side of pan and turn onto a plate.
Fill shell with 2 1/2 cups raspberries.
In a double boiler melt chocolate. Remove from heat. Whisk in cream and 1/2 stick of butter. Stir until smooth. Allow to cool slightly, about 5 minutes.
Carefully pour mixture over raspberries, smoothing the chocolate mixture over the top. Allow to cool to room temperature. Refrigerate, covered 3 hours or overnight.
Garnish with whipped cream and remaining 1/2 cup of raspberries.