White Chocolate-Raspberry Tart

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

• Ready In: 22 mins
• Serves: 12

Ingredients

• 1 (9 inch)  pie crusts
• 1  lb white chocolate, chopped
• 1⁄2 cup  whipping cream
• 1⁄2 cup mascarpone cheese, softened
• 4  cups raspberries, divided

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.