Raspberry White Chocolate Tart with Mascarpone
This recipe makes 8 servings
- Portion size: 8
- 3 sheets 3sheetsphyllo pastry
- 3 tbsp 3tbspbutter, melted
- 3 oz 3ozwhite chocolate, melted
- 3 cups 3cupsraspberryraspberries
- 1 cup 1cupmascarpone cheese
- 1/4 cup 1/4cuplight cream
- 4 tsp 4tspgranulated sugar
- 1/2 tsp 1/2tspvanilla
Cut each sheet of phyllo pastry in half lengthwise to make two 17- x 6-inch 43 x 15 cm) sheets. Lay 1 half on work surface, keeping remaining phyllo covered with damp towel to prevent drying out. Brush sheet with butter; top with another sheet so edges are not perfectly aligned and all 8 corners are visible. Repeat with remaining phyllo and butter.
Gently fit into 14- x 4-inch (35 x 10 cm) tart pan with removable bottom. Turn edges under and ruffle, allowing some to hang over edge. Line with foil; fill with pie weights or dried beans. Bake in 375°F (190°C) oven for 10 minutes; lift out foil with weights. Prick bottom of shell all over. Bake until golden, about 5 minutes longer. Let cool completely on rack. Remove from pan and place on serving plate.
Spread about two-thirds of the white chocolate over crust. (Make-ahead: Set aside for up to 2 hours. Remelt reserved white chocolate if necessary.) Arrange 1 cup (250 mL) of the raspberries over chocolate. Beat together mascarpone, cream, sugar and vanilla; spread over raspberries. Arrange remaining raspberries over filling. Drizzle with remaining chocolate.