White Chocolate Raspberry Tart

Ingredients:

• 9 in. tart shell, baked and cooled
• 1 oz. melted white chocolate
• 12 oz. white chocolate
• 1/2 c. cream
• 1/4 c. unsalted butter
• 2 c. fresh or frozen raspberries

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Preparation:

If you are using frozen berries you may want to paint the bottom of the tart crust with melted lounce of chocolate to prevent the shell from going soggy. Combine 12 ounces of chocolate, cream and butter in a Pyrex bowl and microwave on high for about 1 minute. Stir to melt and if necessary continue to microwave at 30 second intervals until melted. Place the raspberries into the tart shell. If using frozen berries, thaw separated on a paper towel and carefully place in shell. Pour the chocolate mixture over the berries and chill to set.