White chocolate and raspberry tart
Prep
30 min
Total
2 hours 10 min
Serves
8-10
Tis' the season for a batch of white chocolate and raspberry tarts to share with the family and friends this holiday!
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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
Instructions
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.