White Chocolate Cream cheese Raspberry Tart
Shortbread Tart Pastry
1 cup butter, room temperature
1/2 cup Icing sugar (powdered sugar)
1 1/2 cups all purpose flour
Place the flour and icing sugar in the bowl of a food processor. Cut the butter into
pieces and add to the bowl. Using the pulse function process the mixture until it
forms a ball.
White Chocolate Cream Cheese Filling
8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in
between. Chocolate should not be hot.
8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 cup white sugar
2 to 3 teaspoons vanilla extract
(enough filling for two pies)
Preheat oven to 425°F.
Prepare the crust first.
Divide dough into 4 equal pieces and place in the bottom of a tart pan with removable bottom. Using your fingers pat the dough evenly along the sides and bottom of the pan. Prick with a fork and put in the freezer for 15 minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack. Lower the temperature to 350°F
Beat the cream cheese with sugar until soft and creamy. Add the eggs and continue to beat. Beat in melted white chocolate, cream and vanilla. Decorate tart shell with raspberries. Slowly pour the cream cheese filling around the berries. Bake for approximately 25 to 30 minutes or until the filling is set. Let cool on rack. May be decorated with melted chocolate.