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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: White Chocolate Raspberry Tart   
    Categories: Chocolate, Fruits past, Dairy   
         Yield: 7 servings   
       
   MMMMM---------------------------CRUST--------------------------------   
         3 c  (300 g) digestive   
              - biscuit/graham cracker   
              - crumbs   
       1/4 c  (50 g) caster/granulated   
              - sugar   
       1/2 c  (115 g) unsalted butter;   
              - melted   
      
   MMMMM--------------------------FILLING-------------------------------   
         2 c  (350 g) white chocolate;   
              - chopped   
       1/2 c  (120 ml) heavy cream   
       1/4 c  (56 g) unsalted butter   
         2 c  (250 g) fresh raspberries   
       
     FOR THE CRUST: Stir together the biscuit crumbs and   
     sugar. Add the melted butter and mix until all the   
     crumbs are moist.   
        
     Press the mixture into the bottom and up the sides of an   
     un-greased 23cm/9" fluted tart tin with a loose base.   
     Refrigerate whilst preparing the filling.   
        
     FOR THE FILLING: Place the chocolate, heavy cream, and   
     butter in a microwave-safe bowl, and heat in 20 second   
     intervals, stirring after each one, until melted and   
     smooth.   
        
     Place the raspberries onto the bottom of the crust, and   
     pour the white chocolate on top. Refrigerate until firm   
     ~ about 2 hours.   
        
     NOTES: Leftovers can be cover tightly, and kept   
     refrigerated for up to 3 days. This tart also freezes   
     well for up to 3 months. Thaw overnight in the fridge   
     before serving.   
        
     Yield: 6 - 8 slices   
        
     RECIPE FROM: https://marshasbakingaddiction.com   
        
     Uncle Dirty Dave's Archives   
       
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