vanilla and white chocolate raspberry tart

I found this recipe by searching Baking Bites for a raspberry recipe. This recipe combines the sweet creaminess of the white chocolate mousse with the fruity preserves and pastry crust. It was a great find for a friend’s non-traditional birthday cake. Be certain to leave plenty of time for the mousse to chill.

VANILLA AND WHITE CHOCOLATE RASPBERRY TART (makes one 9” tart)
from Pastry Pal via Baking Bites

¾ cup heavy cream
2/3 cup whole milk
6 oz white chocolate, finely chopped
1 teaspoon pure vanilla extract
1 tart shell (see this recipe)
1 cup raspberry preserves
2 pints raspberries (garnish)

WHIP cold heavy cream to soft peaks. Return to refrigerator. In a separate bowl, microwave milk and white chocolate to warm slightly. Stir with whisk to remove any lumps. Add vanilla extract. Cool until room temperature.

FOLD whipped cream into cooled milk mixture, 1/3 at a time. Spread raspberry preserves on tart shell, then top with white chocolate mousse.

REFRIGERATE until set, at least 30 minutes. Garnish with 2 pints of raspberries or swirl with added raspberry preserves. Top with white chocolate shavings if desired. Refrigerate or freeze until firm, at least a few hours in the fridge.