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White Chocolate-Raspberry Tart

Dough for 1 (9-inch) single pie crust

1 lb. white chocolate, chopped

1/2 cup whipping cream

1/2 cup mascarpone cheese, softened

4 cups raspberries, divided


Line 9-inch tart pan with removable bottom with dough; trim edges.  Line crust with foil and fill with pie weights.

Bake at 450˚ for 10-12 minutes.  Cool completely.


Place chocolate in medium bowl.  In small saucepan, bring cream just to a boil; pour over chocolate.  Stir until melted.  Stir in mascarpone cheese.


Place 2 cups of the raspberries in crust in single layer.  Pour chocolate mixture over berries.  Top with remaining 2 cups raspberries.  Refrigerate at least 3 hours.  Store in refrigerator. 


Recipe from:  Cooking Pleasures (The best magazine in the world)  August/September 2006