Raspberry And White Chocolate Ganache Tart

• CRUST
• 1 cup all-purpose flour
• 1/4 cup cocoa
• 2/3 cup icing sugar
• 1/2 cup butter, cut into chunks
• 1 egg yolk
• 2 tablespoons heavy cream
• FILLING
• 3 cups europe's best select raspberries, frozen
• 1 vanilla beans or 1 teaspoon pure vanilla extract
• 2/3 cup heavy cream
• 16 ounces white chocolate, chopped

1. CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
2. Preheat oven to 375u0b0F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
3. Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
4. FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
5. ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.

flour, cocoa, icing sugar, butter, egg yolk, heavy cream, filling, raspberries, vanilla beans, heavy cream, white chocolate

Taken from www.food.com/recipe/raspberry-and-white-chocolate-ganache-tart-421795 (may not work)