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White RaspberryTtart
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| 1 cup | flour |
| 1/3 cup | sugar |
| 3/4 cup | cold butter, divided |
| 1/2 tsp. | vanilla |
| 2 pkg. (6 squares each) | Baker's White Chocolate, chopped |
| 1/2 cup | whipping cream |
| 2 cups | fresh raspberries or unsweetened rapberries, thawed, drained |
make it
COMBINE flour and sugar in medium bowl. Cut in 1/2 cup of the butter with pastry blender or two knives until mixture resembles pea-size pieces. Add vanilla; mix well. Shape into ball. Place in 9-inch tart pan or springform pan; press evenly onto bottom and 1 inch up side of pan. Refrigerate 30 min. Preheat oven to 425ºF. Bake crust 10 min.; cool.
MICROWAVE chocolate, cream and remaining 1/4 cup butter on MEDIUM 3 to 4 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
RESERVE a few raspberries for garnish; spread remaining raspberries evenly onto bottom of crust. Drizzle with chocolate mixture. Refrigerate 2 hours or until firm. Let stand at room temperature about 30 min. before serving. Top with reserved raspberries. Store leftover dessert in refrigerator.
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