White Chocolate Raspberry Tart
This sinfully rich white chocolate raspberry tart makes for a perfect dessert without much effort.
Prep Time15 mins
Cook Time10 mins
Refrigerate for4 hrs
Total Time25 mins
Servings: 8 servings
- 2 cups chocolate wafers
- 8 tbsp unsalted melted butter
- 12 ounces raspberry
- 4 oz melted white chocolate
- 2 cups heavy cream
- 6 tbsp powdered sugar
- 8 oz softened cream cheese
Preheat oven to 350 degrees F.
Place the chocolate wafers in a food processor and blend until fine crumbs.
Stir in the melted butter and then press the cookie crumbs into a 12-inch tart with a removable bottom.
Place the tart in the oven and bake for 10 minutes.
Let the crust cool completely.
Place the raspberries in a food processor and puree.
For the filling, combine the softened cream cheese, melted white chocolate in the bowl of a stand mixer and mix until smooth.
Add the heavy cream and mix for 1-2 minutes on medium high speed until the mixture resembles a cream cheese frosting.
Fold in the raspberry puree and then place the filling into the cooled crust.
Refrigerate for a minimum of 4 hours.
Decorate the tart with fresh raspberries, mint, and powdered sugar, if desired.
Calories: 532kcal | Carbohydrates: 23g | Protein: 4g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 146mg | Sodium: 138mg | Potassium: 188mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1625IU | Vitamin C: 11.5mg | Calcium: 109mg | Iron: 0.5mg