The Recipe

Ingredients

• For the Pastry Crust:
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter, cut into small pieces
• For the Filling:
  • 1 1/2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup white chocolate chips
  • 1 cup fresh raspberries

Instructions

Make the Pastry Crust

1. In a large mixing bowl, combine flour and salt.
2. Add cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually pour in ice-cold water while stirring with a fork until dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together heavy cream, granulated sugar, and white chocolate chips until smooth.
3. Stir in fresh raspberries.

Assemble and Bake

1. On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch (3 mm).
2. Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom.
3. Trim excess dough from edges and prick bottom with a fork to prevent it from bubbling during baking.
4. Pour the raspberry and white chocolate filling into the pastry shell.
5. Bake for 40-45 minutes, or until the pastry is golden brown and the filling is set.

Caramelize Sugar

1. Remove tart from oven and let cool slightly.
2. Sprinkle a thin layer of granulated sugar over the top of the tart.
3. Use a kitchen torch to caramelize the sugar in a circular motion, starting from the center and working your way outwards.

Serve

1. Allow tart to cool completely on a wire rack before serving.
2. Slice into wedges and serve with whipped cream or vanilla ice cream if desired.