Raspberry Velvet Tart

• 1 cup flour
• 1/3 cup sugar
• 3/4 cup cold butter, divided
• 1/2 tsp. vanilla
• 2 pkg. (170 g each) Baker's White Chocolate, divided
• 1/2 cup whipping cream
• 2 cups fresh raspberries , divided

1. Mix flour and sugar in medium bowl.
2. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Add vanilla; mix well.
4. Press onto bottom and up side of 9-inch tart pan with removable bottom or springform pan.
5. Refrigerate 30 min.
6. Heat oven to 425 degrees F. Bake crust 10 min.
7. ; cool completely.
8. Reserve 1/2 oz.
9. chocolate for garnish.
10. Chop remaining chocolate; place in medium microwaveable bowl.
11. Add cream and remaining butter; microwave on MEDIUM 3 to 4 min.
12. or until chocolate is almost melted.
13. Stir until chocolate is completely melted and mixture is well blended.
14. Reserve a few raspberries for garnish.
15. Spread remaining raspberries onto bottom of crust; cover with chocolate mixture.
16. Refrigerate 2 hours or until firm.
17. Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.
18. Run knife around tart to loosen from rim of pan; remove rim.
19. Let tart stand at room temperature 30 min.
20. before serving.
21. Garnish with reserved raspberries and chocolate curls.

flour, sugar, cold butter, vanilla, chocolate, whipping cream, fresh raspberries

Taken from www.kraftrecipes.com/recipes/raspberry-velvet-tart-84371.aspx (may not work)