| 1 Recipe of Amoretti Cookie Crust, baked & cooled Pie Crust can be substituted, baked & cooled FILLING: - 12 ounces white chocolate (preferably imported) chopped - ½ cup hot whipping cream - ¼ cup (2-oz) sweet butter, room temperature - 2 cups fresh raspberries, picked over - Raspberry Sauce (optional) FOR FILLING: Melt the white chocolate in top of a bain-marie (double boiler) over simmering water, stirring until smooth In a heavy sauce pan, heat the cream & butter until the butter has melted, do not boil Pour the cream over the white chocolate, stir until combined & is smooth CONSTUCTING THE TART: Distribute the raspberries evenly over prepared crust, reserving a few for garnish Pour the chocolate mixture over the raspberries, filling crust completely Refrigerate until firm, about 1 hour Can be prepared 1 day ahead Cover and refrigerate Let stand at room temperature 1 hour before serving Serve with Raspberry Sauce on the bottom of the plate & either a mint sprig or candied orange peel (coming soon) or with a simple dusting of powdered sugar Yields 8-10 Servings |
| White Chocolate-Raspberry Tart with Amoretti Cookie Crust |