White Chocolate-Raspberry Tart

READY IN: 22mins
Recipe by Vseward (Chef~V)

This is a modified ganache of white chocolate and mascarpone cheese poured into a crust filled with fresh raspberries. Makes a simple, decadent dessert.

Top Review by knitaholic

Yum Yum ! These were on the dessert buffet for the Superbowl last night. I made a small adjustment and used mini phyllo shells - they worked out great as a bite-size dessert. However, if you don't want to have leftover filling, you'll need about 60 mini-shells. I also drizzled them with dark chocolate ganache for presentation and placed one raspberry in each shell after filling with the white chocolate mixture. Thanks for posting!

Ingredients Nutrition

Directions

  1. Line 9-inch tart pan with removable bottom with dough; trim edges.
  2. Bake crust according to package directions for baking unfilled pie crust. Cool completely.
  3. Place chocolate in medium bowl.
  4. In small saucepan, bring cream just to a boil; pour over chocolate.
  5. Stir until melted.
  6. Stir in mascarpone cheese.
  7. Place 2 cups of the raspberries in crust in single layer.
  8. Pour chocolate mixture over berries.
  9. Top with remaining 2 cups raspberries.
  10. Refrigerate at least 3 hours. Store in refrigerator.

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