White Chocolate Raspberry Cream Tarts
For Valentine's Day, treat your other half with this white chocolate and fresh raspberry dessert.
- Prep: 10 minutes
- Cooking: 25 minutes
Ingredients
- Ingredients
- About 10 plain graham crackers, or ½ cup (125 ml) plain graham cracker crumbs
- 3 tbsp (45 ml) unsalted Canadian butter, melted
- ¼ cup (60 ml) heavy Canadian cream
- ½ cup (125 ml) white chocolate, melted
- 1 cup (250 ml) fresh raspberries
- 2 heart-shaped 10cm tins
- Serve with
- ¼ cup (60 ml) icing sugar, for dusting
- ½ cup (125 ml) fresh raspberries (optional)
- Mint leaves (optional)
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Preparation
Add graham crackers to a food processor, or put the crackers in a ziplock bag, and use a rolling pin to crush the crackers into fine crum. Add melted Canadian butter. Mix until evenly combined.
Divide mixture evenly between two 2cm-deep, 10cm (base) heart-shaped tins. Press mixture over base and sides of tins (a teaspoon works well for this). Refrigerate for 30 minutes or until firm. If you want a crisper tart, you may also bake in a 350°F (180°C) preheated oven for 5-6 minutes.
Use an immersion blender, or hand-masher, to mash 1 cup of raspberry into puree and pour it through a sieve to remove the seeds.
Chop white chocolate into bite sized pieces. Add to a glass/ceramic bowl. Set aside.
Warm heavy Canadian cream over low heat, stirring constantly. Once warm, add raspberry puree to the heavy Canadian cream.
Pour heavy Canadian cream and raspberry mixture over chopped white chocolate. After a couple of minutes, start stirring until it forms a smooth silky ganache.
Pour ganache into the prepared crust and refrigerate for at least 3 hours.
Carefully remove tarts from their tins. Sift icing sugar overtop of tarts. Arrange raspberries and mint springs on top.
