Swirled White Chocolate Raspberry Tart
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Swirled White Chocolate Raspberry Tart
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Just the gorgeous appearance of this Swirled White Chocolate Raspberry Tart is enough to impress guests, so the delicious, rich, tarty flavors make this recipe one of a kind!
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Ingredients
Crust:
- 9 graham crackers whole, 1 sleeve, broken into pieces
- 2 tablespoons sugar
- 6 tablespoons unsalted butter melted and cooled
Filling:
- 10 ounces white chocolate high-quality, chopped
- 2/3 cup heavy cream
- 1/8 teaspoon kosher salt
Raspberry Swirl:
- 6 ounces raspberries fresh
- 2 tablespoons granulated sugar
Instructions
For the crust:
- Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.
For the filling:
- Place white chocolate in a large, heatproof bowl.
- In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.
For the raspberry swirl:
- In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.
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