White Chocolate and Raspberry Tart

Name: White Chocolate and Raspberry Tart
Prep time: 15 min
Cook time: 10 min
Yield: 5
Ingredients: 2 cups MI-DEL Vanilla Snaps; 1/4 cup Chatfield's Date Sugar; 1/2 cup unsalted butter (, melted); 14 oz Chatfield's White Chocolate Chips; 2 tbsp unsalted butter (, at room temperature, cubed ); 1 tbsp lemon zest; 2 cups raspberries

Prep Time

15 minutes

Cook Time

10 minutes

Passive Time

1 hour 20 minutes chilling time

Servings

Ingredients

Crust

2 cups MI-DEL® Vanilla Snaps
1/4 cup Chatfield's® Date Sugar
1/2 cup unsalted butter , melted

Filling

14 oz Chatfield's® White Chocolate Chips
2 tbsp unsalted butter , at room temperature, cubed
1 tbsp lemon zest
2 cups raspberries

Prep Time

15 minutes

Cook Time

10 minutes

Passive Time

1 hour 20 minutes chilling time

Servings

Ingredients

Crust

2 cups MI-DEL® Vanilla Snaps
1/4 cup Chatfield's® Date Sugar
1/2 cup unsalted butter , melted

Filling

14 oz Chatfield's® White Chocolate Chips
2 tbsp unsalted butter , at room temperature, cubed
1 tbsp lemon zest
2 cups raspberries

Instructions

Crust

Preheat oven to 350˚F. Combine crushed cookies with sugar; toss with melted butter until well coated. Press into 9-inch fluted tart pan with removable bottom.
Bake for 10 to 12 minutes or until lightly golden brown. Transfer to rack; let cool completely.

Filling

Meanwhile, place white chocolate chips in heatproof bowl. Pour cream into saucepan set over medium-high heat; bring to simmer, stirring frequently. Pour over chocolate chips. Let stand for 2 minutes; stir until smooth. Whisk in butter and lemon zest until melted.
Place in freezer, stirring occasionally, for 20 to 30 minutes or until chilled. Using electric mixer, beat for 3 to 5 minutes or until light and fluffy. Spread into cooled tart shell; top with raspberries. Refrigerate for 1 to 2 hours or until set.