Chocolate Tart

White Chocolate Tarts with Raspberry Filling

Baked tart shells or filo cups, found in the freezer section, work great. Be careful when melting white chocolate. Do it over low to medium heat in microwave or over low heat on the stove and pull from heat when you see a few lumps remaining.

The residual heat will melt the remaining chocolate as you stir. If white chocolate is overheated, it will “seize” or lump. White chocolate “bark”, though not as elegant, works well because it has good melting qualities.

1 pound white chocolate, melted
3/4 cup whipping cream, heated to a boil
1/3 cup raspberry jam or more to taste

Put melted chocolate in food processor or blender and add cream, blending until smooth. Put mixture in bowl and stir in jam. Pour into baked shells and refrigerate.

This is a wonderful white chocolate tart.