Ingredients for White Chocolate Raspberry Tart
- Whipping Cream
- 12 ounces white chocolate, finely chopped
- 8 ounces mascarpone cheese
- 2 cups fresh raspberries
- Pastry Shells
- Dark chocolate shavings (optional)
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How to Make White Chocolate Raspberry Tart
- In a medium saucepan, heat 2 cups heavy cream over medium heat until it just begins to simmer.
- Remove from heat and immediately add 12 ounces of finely chopped white chocolate. Stir gently until the chocolate is completely melted and the mixture is smooth and glossy.
- Stir in 8 ounces of mascarpone cheese until fully incorporated and the mixture is smooth and creamy.
- Gently fill your favorite 9-inch tart shell with 2 cups of fresh raspberries, arranging them in a tight, even layer.
- Carefully pour the white chocolate mixture over the raspberries, ensuring the berries are evenly coated. A few raspberries may peek through – that's part of the charm!
- Refrigerate for at least 4 hours, or preferably overnight, to allow the tart to set completely.
- Before serving, shave some dark chocolate over the top for an extra touch of decadence (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
139g
Fat
81g
Carbs
16g
