Black & White Chocolate Tart

Name: Black & White Chocolate Tart
Prep time: 30 min
Total time: 4 h 10 min
Yield: 16 servings
Ingredients: Crust; 1 1/3 cups shortbread cookie crumbs; 1/4 cup sugar; 1 Half Stick (1/4 cup) Land O Lakes® Butter melted; Filling; 1 1/3 cups Land O Lakes® Heavy Whipping Cream; 1 (10-ounce) package (1 1/2 cups) dark chocolate chips; 1 teaspoon vanilla extract; Drizzle; 2 tablespoons Land O Lakes® Heavy Whipping Cream; 2 (1-ounce) squares white baking chocolate, chopped; Garnish; Fresh raspberries, if desired

If you’re a dark chocolate lover, make this incredibly decadent dessert for your next dinner party.

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30 min

Prep Time

04 hrs 10 min

Total Time

servings

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Ingredients

Crust

1 ¹/₃ cups shortbread cookie crumbs

¹/₄ cup sugar

1 Half Stick (1/4 cup) Land O Lakes® Butter, melted

Filling

1 ¹/₃ cups Land O Lakes® Heavy Whipping Cream

1 (10-ounce) package (1 ¹/₂ cups) dark chocolate chips

1 teaspoon vanilla extract

Drizzle

2 tablespoons Land O Lakes® Heavy Whipping Cream

2 (1-ounce) squares white baking chocolate, chopped

Garnish

Fresh raspberries, if desired

How to make

STEP 1

Heat oven to 325°F.
STEP 2

Combine all crust ingredients in bowl. Press onto bottom and up sides of 9-inch tart pan with removable bottom. Bake 12-15 minutes or until light golden brown. Cool 30 minutes.
STEP 3

Heat 1 1/3 cups whipping cream in 2-quart heavy saucepan over medium heat, stirring constantly, 5-6 minutes or until mixture just comes to a boil. Remove from heat. Add dark chocolate chips and vanilla; beat with whisk until smooth. Cool 10 minutes. Pour into cooled crust. Refrigerate at least 3 hours or until set.
STEP 4

Microwave 2 tablespoons whipping cream in bowl just until it comes to a boil. Add chopped white chocolate; stir until smooth. Cool 30 minutes.
STEP 5

Place tart onto serving plate; drizzle with white chocolate drizzle. Garnish with fresh raspberries, if desired.

Tip #1

- White chocolate drizzle may be made ahead up to 3 days. Cover; refrigerate. Microwave 45-60 seconds to soften; stir. Drizzle as directed.

Tip #2

- Shortbread cookies are available in various sizes. We used 21 (1 1/2-inch) square cookies for this recipe.

350 Calories

24 Fat (g)

45 Cholesterol (mg)

130 Sodium (mg)

32 Carbohydrates (g)

0 Dietary Fiber

3 Protein (g)

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