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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Rich white chocolate and whipped cream combine in these fast-to-fix berry-topped treats. Although the tarts originally called for dark chocolate, I prepare them with white chocolate. I double the recipe when I'm asked to bring a dessert to special events. They're always a hit. Ingredients:
3 ounces white baking chocolate, chopped |
1 cup heavy whipping cream |
1/2 cup sweetened condensed milk |
1/4 teaspoon vanilla extract |
6 individual graham cracker tart shells |
18 fresh raspberries |
6 mint sprigs |
Directions:
1. In a microwave, melt white chocolate; stir until smooth. Cool for 1 minute, stirring several times. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside.
2. In another small bowl, combine the milk, vanilla and melted chocolate. Add half of the whipped cream; beat on low speed just until combined. Fold in remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint. Yield: 6 servings.
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