White Chocolate Raspberry and Cream Cheese Sweetheart Tarts

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56 vanilla wafer cookies (about 3 cups)
2 Tbsp. sugar
4 Tbsp. Ghirardelli Unsweetened Cocoa Powder
8 Tbsp. unsalted butter, melted
4 oz. Ghirardelli White Chocolate, melted
8 oz. cream cheese
8 Tbsp. powdered sugar
1 tsp. vanilla
4 oz. heavy whipping cream
2 Tbsp. prepared raspberry sauce, jam or preserves
2 Oz. Ghirardelli Bittersweet Chocolate, melted
Fresh raspberries

For Crust: In a food processor, process cookies, sugar and cocoa powder until the ingredients resemble the consistency of dry sand. Using the pulse button, add the melted butter to the cookie mixture until the butter is well blended throughout. Divide the mixture evenly between four individual heart shaped tart pans. (You can use any shaped individual tart pans for this recipe.) Press mixture firmly along the bottom and up the sides of the tart pans. Bake in a 350 degree oven for 10 to 12 minutes. Allow to cool completely.

For Filling: Combine melted Ghirardelli white chocolate, cream cheese, powdered sugar and vanilla with a mixer until light and fluffy. In another bowl, beat heavy cream until stiff peaks form. Fold whipped cream into the white chocolate mixture until well combined.

To Assemble: Using a 1/4 teaspoon, drop several spoons of raspberry sauce, jam or preserves onto prepared crust of each tart leaving space between spoonfuls. Spoon white chocolate mixture on top of raspberry sauce filling the tart shell. Again, using the 1/4 teaspoon, drop several spoons of raspberry sauce on top of white chocolate mixture. Using a sharp knife, swirl the raspberry sauce throughout the white chocolate mixture. Smooth the top of the mixture ensuring that the entire shell is full. Chill until set. Assemble fresh raspberries on top of the tart and drizzle with melted bittersweet chocolate and return to refrigerator until served. Remove tarts from tart pans and serve.

Makes 4 servings.