white silk raspberry tart Recipe

How to make it

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• Heat oven to 375°F.
• In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan.
• Bake 7 to 9 minutes or until set.
• Cool completely, about 30 minutes.
• . Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted.
• Stir in vanilla
• . Cool to room temperature, about 15 minutes.
• . In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
• Add white chocolate mixture; beat on medium speed until creamy. Set aside.
• . In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form.
• Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended.
• Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
• Place small strainer over 1-quart saucepan
• . Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds
• . Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
• To serve, spoon fresh raspberries around top edge of tart.
• Remove side of pan.
• Cut tart into wedges; place on individual dessert plates.
• Drizzle raspberry sauce over individual servin