White Chocolate Raspberry Tart

A white chocolate ganache tart is the perfect balance of elegance and indulgence. This dessert features a silky, creamy ganache made from high-quality white chocolate, gently poured into a crisp, buttery tart shell that melts in your mouth. Often topped with fresh berries, powdered sugar, or a sprinkle of sea salt, this tart offers a luxurious treat that’s deceptively simple yet irresistibly rich. Perfect for special occasions or as a sweet centerpiece, it’s a dessert that dazzles both the eyes and the palate.

• 4 mini pre-baked sweet tart shells

• 4 oz white chocolate, finely chopped

• 1.5 oz heavy cream

• 1 cup fresh raspberries for topping

1. Prepare the Mini Tart Shells
   Ensure your mini tart shells are pre-baked and completely cooled.

2. Make the Ganache

   • Place the finely chopped white chocolate in a heatproof bowl.

   • Heat the heavy cream in a small saucepan over medium-low heat until it just starts to simmer (do not boil).

   • Pour the hot cream over the white chocolate and let it sit for 1-2 minutes.

   • Gently stir until the mixture is smooth and glossy. If the chocolate doesn’t fully melt, warm it gently over a double boiler while stirring.

3. Fill the Tarts

   • Divide the ganache evenly among the mini tart shells, filling them almost to the top.

   • Smooth the tops with the back of a spoon or a small spatula.

   • Gently tap each tart on the counter to remove any air bubbles.

4. Chill

   • Place the tarts on a tray and refrigerate for at least 1 hour, or until the ganache is set.

5. Add Raspberries

   • Once the ganache is firm, top each tart with fresh raspberries, arranging them neatly for an elegant presentation.

6. Serve and Enjoy

   • Serve the mini tarts chilled or at room temperature.

   • Store any leftovers in an airtight container in the refrigerator for up to 2 days.