This white chocolate tart is just luscious! The filling is creamy and fluffy with the perfect amount of white chocolate flavor that pairs wonderfully with the tangy raspberry sauce and crispy oreo crust. Each bite was like heaven. My whole family really enjoyed this. This recipe will be going into my 'keep' file.
White Silk Raspberry Tart
20 creme-filled chocolate sandwich cookies, crushed (about 2 cups)
1/4 cup butter, melted
(1) 6-oz pkg white chocolate baking bars, chopped
2 cups whipping cream
1 tsp vanilla
(1) 8-oz pkg cream cheese, softened
(1) 10-oz pkg frozen raspberries in syrup, thawed
2 tsp cornstarch
1 cup fresh raspberries
Heat oven to 375ºF. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan (glass pie plate). Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
In a large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.
In a chilled large bowl, beat remaining 1½ cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry purée. Heat to boiling over medium heat. Cool completely, about 20 minutes.
To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.
Recipe Source: Dorothy Lane Market