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White Chocolate and Raspberry Tart

Name: White Chocolate and Raspberry Tart
Prep time: 20 min
Total time: 4 h
Yield: 8
Ingredients: 1 Pillsbury™ refrigerated pie crust, softened as directed on box; 1/2 cup whipping cream; 1/4 cup butter; 12 oz premium white chocolate bars, coarsely chopped (do not use white vanilla baking chips); 2 cups fresh raspberries; 1/4 cup semisweet chocolate chips; 1/2 teaspoon shortening

Prep 20 min
Total 4 hr 0 min
Ingredients 7
Servings 8

Ingredients

1 Pillsbury™ refrigerated pie crust, softened as directed on box
1/2 cup whipping cream
1/4 cup butter
12 oz premium white chocolate bars, coarsely chopped (do not use white vanilla baking chips)
2 cups fresh raspberries
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening

Directions

1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom. Trim edge if necessary.
2

Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
3

In 2-quart saucepan, heat whipping cream and butter over medium-low heat, stirring constantly, until butter is melted. Reduce heat to low; stir in white chocolate until melted and smooth. Remove from heat; cool 10 minutes.
4

Place raspberries in crust. Stir white chocolate mixture; pour over raspberries. Refrigerate 2 hours or until mixture is set. Remove sides of pan.
5

In small resealable freezer plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 30 seconds; squeeze bag. Microwave 15 to 30 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over tart. Refrigerate at least 30 minutes until chocolate is set.
6

Cut tart into 8 wedges. Cover and refrigerate any remaining tart.