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1
Have ready a 9 1/2-inch tart pan with removable bottom.
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2
Crumble the cookie pie crust into a medium bowl and microwave until warm, about 1 1/2 minutes.
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3
Stir until completely broken up.
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4
Dump the warm crumbs into the tart pan and press evenly onto the bottom and up the sides of the pan.
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5
Refrigerate until chilled, about 20 minutes.
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6
Spoon 2 tablespoons of the melted white chocolate into one corner of a small zip-top plastic bag and set aside.
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7
Put the remaining chocolate and heavy cream in a medium bowl.
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8
Whisk until smooth and blended.
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9
Refrigerate, if needed, until chilled, about 20 minutes.
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10
Beat the chocolate-cream mixture using an electric mixer until fluffy and firm, about 1 minute.
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11
Dont overheat or the cream will be grainy.
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12
Spoon the mixture into the tart crust and spread evenly Arrange the raspberries on top of the filling.
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13
Snip the corner of the plastic bag and drizzle melted white chocolate over the top.
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14
Serve immediately (the filling will be soft) or cover with plastic wrap and refrigerate for 30 minutes or up to 1 day.
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15
Just before serving, remove the outer ring and carefully slide the tart, still on the pan bottom, onto a flat serving plate.
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16
Warm the chocolate in a zip-top bag, snip the corner of the bag, and drizzle over the top of the tart.
