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White Chocolate–Raspberry Tart

Prep time 15 mins
Cook time 20 mins
Chill time 2 hrs
Yield Serves 8

Ingredients

  • Crust:
  • 30 chocolate wafer cookies
  • 3 tablespoons sugar
  • 1/4 cup (4 Tbsp.) unsalted butter, melted
  • Filling:
  • 2/3 cup heavy cream
  • 4 tablespoons unsalted butter, at room temperature
  • 14 ounces white chocolate, chopped
  • 1 (11/ 2 lb.) bag frozen raspberries, thawed
  • Topping:
  • 1/4 cup chocolate chips
  • 1 teaspoon heavy cream
  • 1/2 tablespoon unsalted butter

Nutrition Information

  • calories 733
  • fat 50 g
  • satfat 27 g
  • protein 7 g
  • carbohydrate 60 g
  • fiber 7 g
  • cholesterol 82 mg
  • sodium 188 mg

How to Make It

  1. Make crust: Preheat oven to 375ºF. In a food processor, pulse wafers and sugar until ground. With motor running, add butter until clumps form. Press into a 9-inch tart pan. Bake 10 minutes; cool on a wire rack.

  2. Make filling: Warm cream on medium heat until it just boils. Remove from heat and add butter and chocolate. Let stand 5 minutes, then stir until smooth. Strain raspberries; pat dry with paper towels. Cover tart shell with a layer of raspberries. Pour filling over. Chill until set, 2 hours.

  3. Make topping: Warm all ingredients on low heat until melted, stirring often. Drizzle on tart. Chill 5 minutes.