This is so easy to amke and very delicious. I make it every summer. A decadent tart that is especially easy to make. The mascarpone gives it a slight bite which makes it seem less rich when you eat it.
½ cup (125 mL) whipping cream
1 lb (500 g) white chocolate
½ cup (125 mL) mascarpone cheese
2 cups (500 mL) raspberries
One 9-inch (23-cm) prebaked sweet Pastry shell (recipe follows)
½ cup (125 mL) shaved dark chocolate
1. Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
2. Stir in mascarpone cheese until mixture is smooth and uniform.
3. Pack raspberries in a tight layer over base of tart shell. Pour over chocolate mixture covering berries evenly. Refrigerate for 3 hours. Shave dark chocolate over tart if desired.