White Chocolate-Raspberry Tart

1. 1

   Line 9-inch tart pan with removable bottom with dough; trim edges.

2. 2

   Bake crust according to package directions for baking unfilled pie crust.

3. 3

   Cool completely.

4. 4

   Place chocolate in medium bowl.

5. 5

   In small saucepan, bring cream just to a boil; pour over chocolate.

6. 6

   Stir until melted.

7. 7

   Stir in mascarpone cheese.

8. 8

   Place 2 cups of the raspberries in crust in single layer.

9. 9

   Pour chocolate mixture over berries.

10. 10

    Top with remaining 2 cups raspberries.

11. 11

    Refrigerate at least 3 hours.

12. 12

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.