white chocolate raspberry tarts

How To Make white chocolate raspberry tarts

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  Crust: 30 chocolate wafer cookies 3 tablespoons sugar 1/4 cup (4 Tbsp.) unsalted butter, melted Filling: 2/3 cup heavy cream 4 tablespoons unsalted butter, at room temperature 14 ounces white chocolate, chopped 1 (11/ 2 lb.) bag frozen raspberries, thawed Topping: 1/4 cup chocolate chips 1 teaspoon heavy cream 1/2 tablespoon unsalted butter Preparation Make crust: Preheat oven to 375ºF. In a food processor, pulse wafers and sugar until ground. With motor running, add butter until clumps form. Press into a 9-inch tart pan. Bake 10 minutes; cool on a wire rack. Make filling: Warm cream on medium heat until it just boils. Remove from heat and add butter and chocolate. Let stand 5 minutes, then stir until smooth. Strain raspberries; pat dry with paper towels. Cover tart shell with a layer of raspberries. Pour filling over. Chill until set, 2 hours. Make topping: Warm all ingredients on low heat until melted, stirring often. Drizzle on tart. Chill 5 minutes.
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