MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: White Chocolate Raspberry Tart
Categories: Chocolate, Fruits past, Dairy
Yield: 7 servings
MMMMM---------------------------CRUST--------------------------------
3 c (300 g) digestive
- biscuit/graham cracker
- crumbs
1/4 c (50 g) caster/granulated
- sugar
1/2 c (115 g) unsalted butter;
- melted
MMMMM--------------------------FILLING-------------------------------
2 c (350 g) white chocolate;
- chopped
1/2 c (120 ml) heavy cream
1/4 c (56 g) unsalted butter
2 c (250 g) fresh raspberries
FOR THE CRUST: Stir together the biscuit crumbs and
sugar. Add the melted butter and mix until all the
crumbs are moist.
Press the mixture into the bottom and up the sides of an
un-greased 23cm/9" fluted tart tin with a loose base.
Refrigerate whilst preparing the filling.
FOR THE FILLING: Place the chocolate, heavy cream, and
butter in a microwave-safe bowl, and heat in 20 second
intervals, stirring after each one, until melted and
smooth.
Place the raspberries onto the bottom of the crust, and
pour the white chocolate on top. Refrigerate until firm
~ about 2 hours.
NOTES: Leftovers can be cover tightly, and kept
refrigerated for up to 3 days. This tart also freezes
well for up to 3 months. Thaw overnight in the fridge
before serving.
Yield: 6 - 8 slices
RECIPE FROM: https://marshasbakingaddiction.com
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