Raspberry and White Chocolate Tart

Ingredients:

• 1 sheet of frozen puff pastry, thawed
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1/4 cup white chocolate chips
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 egg, beaten (for brushing pastry)
• Confectioners' sugar (for dusting)

Instructions:

Make the Pastry Crust

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Brush edges of pastry with beaten egg.
4. Fold pastry in half and press edges to seal.

Make the Filling

1. In a medium bowl, whisk together raspberries, sugar, cornstarch, and lemon juice until well combined.
2. Stir in white chocolate chips until melted and smooth.

Assemble and Bake the Tart

1. Arrange the filling on one half of the pastry crust, leaving a 1/2-inch border around the edges.
2. Fold the other half of the pastry over the filling, pressing edges to seal.
3. Brush top of pastry with beaten egg.
4. Bake for 25-30 minutes or until pastry is golden brown.

Serve

1. Dust with confectioners' sugar before serving.
2. Slice into wedges and serve warm or at room temperature.

Variations:

• Substitute other types of fruit, such as strawberries or blueberries, for the raspberries.
• Add a sprinkle of powdered sugar on top of the tart before baking.
• Use fresh berries instead of frozen ones.
• Make individual tarts by dividing the filling among several pastry squares and baking in mini muffin tins.