The white chocolate-raspberry pie is one of my oldest desserts, those who made my reputation as a cook with my friends and I never had the opportunity to take a picture. It's been a while that my girlfriends have been asking me for the recipe! I took Cam's birthday as an excuse to concoct the pretty little wonder for her… This time I took the time to take some pictures before making the cake in order to deliver the famous recipe. And if you're stalling on cooking the pastry, carefully read my grandmother's tips.

White Chocolate-Raspberry Tart

Prep: 15min
Cooking: 20mn
Cooling: 12 hours

- A pastry (your choice of type)
- 360g white chocolate
- 25cl cream
- 400g frozen raspberries

The day before: Preheat oven to 180 degrees and bake a pastry (see technique below).

Break the white chocolate into pieces. In a saucepan, boil the cream. Add chopped white chocolate off the heat and stir to melt up in cream. If they are not completely melted, place back over very low heat a few minutes (see bain-marie), stirring constantly until all the pieces are melted. Let cool 10 minutes.

Pour white chocolate on the baked pie shell and let set in refrigerator at least 12 hours.

The day you serve it, place 400g frozen raspberries on the pie 2 hours before serving by pushing slightly in white chocolate then put the pie back in the refrigerator. Remove the pie 10 minutes before serving.

Baking a pie crust the correct way enables you to garnish the pie crust with ingredients like cream or fruit, which would not bear cooking. Here are tips from my grandmother to successfully baking a pie crust:
- Unroll the pastry in a pie dish (you can leave the baking sheet if you wish), press the edges with your fingers along the edges of the mold and cut the excess with a knife.
- Prick bottom and sides of cake with a fork to prevent the dough from forming bubbles during cooking.
- Put the pan with the dough in the refrigerator 30 minutes before baking to prevent edges from collapsing while (good technique when cooking a pie with a side dish).
- To cook the pastry, place a sheet of baking paper on the bottom of the pie and place lead shots (small metal weights designed for that type of cooking) or if you don't have any, dry beans, rice grains or coarse salt. The idea is to make a weight for the dough to cook without inflating as if it were filled. Bake 15 minutes at 180 °. When the edges of the dough begins to brown, remove the baking paper and weights and then return to oven 5 minutes to lightly brown the bottom of the dough.
- Cool about ten minutes before garnishing with desired cream or fruit.

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