Raspberry and White Chocolate Crumble Tart

A delicious twist on the classic apple baked crumble, this tart is perfect for berry lovers. The combination of sweet raspberries, creamy white chocolate, and crunchy oat topping will satisfy any sweet tooth.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces

For the filling:

• 2 cups fresh raspberries
• 1 cup white chocolate chips
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch

For the crumble topping:

• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Make the crust: In a medium bowl, whisk together the flour and confectioners' sugar. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs. Press the mixture into the bottom of a 9-inch tart pan with a removable bottom.
3. Chill the crust in the freezer for 10 minutes.
4. Make the filling: In a large bowl, whisk together the raspberries, white chocolate chips, granulated sugar, and cornstarch until well combined.
5. Roll out the chilled crust to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess from the edges.
6. Pour the raspberry mixture into the prepared crust.
7. Make the crumble topping: In a medium bowl, whisk together the oats, brown sugar, and cold butter until the mixture resembles coarse crumbs.
8. Sprinkle the crumble topping evenly over the filling.
9. Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
10. Allow the tart to cool on a wire rack for at least 30 minutes before serving.

Enjoy your delicious Raspberry and White Chocolate Crumble Tart!