WHITE CHOCOLATE RASPBERRY TART
Desserts only tell us about us, which is why we have to have a few solid ones like this white chocolate raspberry pie up our sleeve. Creamy and super smooth, white chocolate goes perfectly with the spiciness of fresh raspberries.
INGREDIENTS
For the dough
- 1/4 cup (50 g) powdered / granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
- 3 cups (300 g) digestive / graham cracker crumbs
For filling
- 1/4 cup (56g) unsalted butter
- 2 cups (250 g) fresh raspberries
- 2 cups (350 g) white chocolate, chopped
- 1/2 cup (120 mL) heavy cream
INSTRUCTIONS
For the dough
First, combine cookie crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.
Then, press mixture into bottom and sides of an ungreased 23 cm / 9 inch fluted pie pan with a loose base. Refrigerate while preparing the filling.
For filling
Place chocolate, heavy cream and butter in a microwave-safe bowl and heat every 20 seconds, stirring after each, until melted and smooth.
Place the raspberries on the bottom of the crust and pour the white chocolate over it. Refrigerate until firm - about 2 hours. Happy Cooking Time.
