White Chocolate-Raspberry Tart

Total Time
22mins
Prep 10 mins
Cook 12 mins

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

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.

Reviews

(1)
Most Helpful

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!

knitaholic February 04, 2008

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