I’m not a huge fan of white chocolate but man are these good! It tastes like a creamy chocolaty cheesecake. If that makes sense. The best part about these is that it’s super easy to make but they look like you put in some effort.
I love topping these off with a bunch of fruit although in the photos I kept it simple. The filling is super rich so a little tang from the berries really balances things out.
Rich and chocolaty tarts topped off with fruit. Super easy and perfect for your next together.
- 12- ounce package of white chocolate
- 1/4 cup heavy cream
- 8 oz softened cream cheese
- raspberries for topping
- store-bought or homemade pie crust
Preheat oven to 350 degrees F.
Roll out the dough and fill each slot, trim the extra dough, crimp the edges, poke the bottom and sides of the dough with a fork and then place aluminum foil over it and fill it with some pie weights or dried beans.
Bake for 15 minutes.
To make the filling, Melt some white chocolate using a double boiler.
Add the heavy cream and stir until smooth and lump free.
Place the softened cream cheese and melted white chocolate mixture in a stand mixer and mix until smooth.
Pour the filling into each pie crust and then refrigerate for a minimum of 4 hours.
Top with raspberries and enjoy!