White Chocolate and Raspberry Tart
|
|
White Chocolate and Raspberry Tart
|
| Servings | Prep Time |
| 5 | 15minutes |
| Cook Time | Passive Time |
| 10minutes | 1hour 20 minutes chilling time |
|
|
Ingredients
Crust
- 2cups MI-DEL® Vanilla Snaps
- 1/4cup Chatfield’s® Date Sugar
- 1/2cup unsalted butter, melted
Filling
- 14oz Chatfield’s® White Chocolate Chips
- 2tbsp unsalted butter, at room temperature, cubed
- 1tbsp lemon zest
- 2cups 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.
Recipe Notes
Tart can be prepared, covered and refrigerated up to 1 day ahead of serving.