Description

Enjoy the deliciousness of white chocolate paired with raspberries in this great dessert. Garnish with powdered sugar or white chocolate shavings and extra raspberries.

Ingredients

• Shortbread Crust:
• 2 1/4 c. flour
• pinch salt
• 1/2 c. sugar
• 3/4 c. unsalted butter, chilled and cubed
• 4 egg yolks
• 1 T. ice water
• 1 T. lemon juice
• Filling:
• 3/4 c. heavy cream
• 4 oz. white chocolate, chopped
• 1 egg, lightly beaten
• 1 T. raspberry liqueur or brandy, optional
• 1 1/2 c. fresh raspberries, divided
• white chocolate shavings or powdered sugar, for garnish

Steps

1. Crust:
2. Place flour, salt and sugar in a food processor; pulse for a few seconds. Add butter; pulse until mixture resembles coarse cornmeal. Add egg yolks, water and lemon juice. Pulse until mixture begins to form a ball. Remove dough from the food processor. Shape into a disk. Cover with plastic wrap; refrigerate 30 minutes.
3. Put the dough in a 9 inch pie pan. Refrigerate 30 minutes.