White Chocolate–Raspberry Tart |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
30 chocolate wafer cookies |
3 tablespoons sugar |
1/4 cup (4 tbsp.) unsalted butter, melted |
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 |
1/4 cup chocolate chips |
1 teaspoon heavy cream |
1/2 tablespoon unsalted butter |
Directions:
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.
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