Indulge in this heavenly White Chocolate Raspberry Tart - a delightful blend of sweet white chocolate and tangy raspberries! 🍫🍰
Ingredients:
250g (9 ounces) shortcrust pastry
200g (7 ounces) white chocolate, chopped
120ml (1/2 cup) heavy cream
1 teaspoon vanilla extract
150g (5 ounces) fresh raspberries
Directions:
Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and line a 9-inch tart tin with it. Prick the bottom with a fork and blind bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes until golden brown. Allow to cool completely.
Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until just boiling. Pour over the white chocolate and let it sit for 1 minute. Stir until smooth and creamy. Stir in the vanilla extract.
Pour the white chocolate ganache into the cooled tart shell and spread evenly. Arrange the fresh raspberries on top.
Chill the tart in the refrigerator for at least 2 hours or until set.
Serve slices of the tart chilled, and enjoy!
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 290 kcal | Servings: 8 slices
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