Raspberry Bliss White Hot Chocolate Tart
Indulge in the heavenly combination of creamy white hot chocolate and tangy raspberries on a buttery graham cracker crust. This vegetarian-friendly tart is a delightful balance of flavors and textures, perfect for any occasion.
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups white chocolate chips
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries
- 2 tablespoons powdered sugar
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into a tart pan to form the crust. Bake for 8 minutes, then remove from the oven and let it cool.
- 3.
In a saucepan, melt the white chocolate chips over low heat, stirring continuously until smooth.
- 4.
In a separate saucepan, heat the milk and heavy cream over medium-low heat, stirring occasionally until hot. Do not let it boil.
- 5.
Slowly whisk the melted white chocolate into the hot milk mixture until well combined. Stir in the vanilla extract.
- 6.
Place the raspberries evenly on the cooled graham cracker crust. Gently pour the white chocolate mixture over the raspberries.
- 7.
Bake the tart for 15-20 minutes until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature. Refrigerate for at least 2 hours to set completely.
- 8.
Once chilled, dust the tart with powdered sugar before slicing and serving.
