White Chocolate Tart

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together flour and confectioner's sugar.

3. 3

   Add the cold butter to the bowl and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

4. 4

   Gradually pour in the heavy cream and mix until the dough comes together in a ball.

5. 5

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

6. 6

   Roll out the dough on a lightly floured surface to a thickness of about 3 mm (1/8 inch).

7. 7

   Transfer the dough to a 23 cm (9 inch) tart pan with a removable bottom.

8. 8

   Chill the dough in the freezer for 15 minutes before baking.

9. 9

   Bake the crust for 18-20 minutes, or until it is lightly golden.

10. 10

    Let the crust cool completely in the pan.

11. 11

    In a small saucepan, melt the white chocolate chips over low heat.

12. 12

    Remove the saucepan from the heat and stir in the vanilla extract and granulated sugar.

13. 13

    Stir in the heavy cream until the mixture is smooth.

14. 14

    Pour the ganache into the cooled tart crust.

15. 15

    Refrigerate the tart for at least 2 hours before serving.

    Tip: Garnish with fresh raspberries.