INGREDIENTS
- 2 cups (500 mL) vanilla cookie crumbs (about 200 g/7 oz)
- ½ cup (125 mL) unsalted butter melted
- 75 mL granulated sugar
- icing sugar
- Fresh mint leaves
Filling
- 4 bars (100 g each) Lindt Swiss Classic White Chocolate chopped
- 1 cup (250 mL) 35% whipping cream
- 2 tbsp (30 mL) unsalted butter cubed and at room temperature
- 3 cups (750 mL) fresh raspberries
METHOD
Preheat oven to 350°F (180°C). Toss together cookie crumbs, butter and sugar until crumbs are evenly coated; press into 9-inch (23 cm) fluted tart pan with removable bottom. Bake for 10 to 12 minutes or until lightly golden brown. Transfer to rack; let cool completely.
Filling
Place chocolate in small heatproof bowl; set aside. Pour cream into small saucepan set over medium high heat; bring to simmer, stirring frequently. Pour over chocolate. Let stand for 5 minutes; stir until smooth. Whisk in butter until combined. Place in freezer, stirring occasionally, for about 30 minutes or until chilled. Using electric mixer, beat for about 5 minutes or until light and fluffy. Carefully spread over cooled tart shell; scatter raspberries over top. Refrigerate for 1 hour or until set. (Make ahead: Tart can be prepared, covered and refrigerated for up to 1 day.) Before serving, dust lightly with icing sugar.
