Description
A delicious tart featuring a creamy white chocolate filling paired with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 pre-made tart shell
- 200g white chocolate, chopped
- 300ml heavy cream
- 250g fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, heat the heavy cream until just simmering.
- Remove from heat and add the chopped white chocolate, stirring until melted and smooth.
- Stir in the sugar and vanilla extract until well combined.
- Pour the white chocolate mixture into the tart shell.
- Evenly distribute the fresh raspberries on top of the filling.
- Bake for 20-25 minutes or until the filling is set.
- Allow to cool before serving.
Notes
- For a richer flavor, use high-quality white chocolate.
- Fresh raspberries can be substituted with frozen, but thaw and drain them first.
- Serve with whipped cream for added indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg