White Chocolate Raspberry Tart

Name: White Chocolate Raspberry Tart
Yield: 12 servings
Ingredients: 2 cups (500 mL) finely chopped creme-filled chocolate sandwich cookies (about 20 cookies); ¼ cup (60 mL) butter or margarine, melted; 1 container (8 oz./250 g) frozen whipped topping, thawed, divided; 4 squares (1 oz./30g each) white chocolate for baking, chopped or 3/4 cup white chocolate morsels; ½ cup (125 mL) sour cream; ¼ cup (60 mL) semi-sweet chocolate morsels; 1 tsp (5 mL) vegetable oil; 1 cup (250 mL) raspberries; Powdered sugar (optional)

This elegant tart is adorned with berries and a drizzle of melted chocolate.

Ingredients

2 cups (500 mL) finely chopped creme-filled chocolate sandwich cookies (about 20 cookies)
¼ cup (60 mL) butter or margarine, melted

1 container (8 oz./250 g) frozen whipped topping, thawed, divided
4 squares (1 oz./30g each) white chocolate for baking, chopped or 3/4 cup white chocolate morsels
½ cup (125 mL) sour cream
¼ cup (60 mL) semi-sweet chocolate morsels
1 tsp (5 mL) vegetable oil
1 cup (250 mL) raspberries
Powdered sugar (optional)

Directions

In a medium bowl, combine cookie crumbs and butter; mix well. Press into bottom and up sides of Tart Pan. Refrigerate until ready to fill.
For filling, place 1 cup of the whipped topping and white chocolate in a large microwave safe bowl. Microwave on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval. Cool slightly (mixture should be slightly warm). Fold in remaining whipped topping and sour cream. Spread white chocolate mixture over crust.
Place chocolate morsels and oil in a microwave-safe bowl. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 20-second interval. Drizzle chocolate mixture over filling. Arrange raspberries around edge of tart. Refrigerate at least 1 hour or until set. Sprinkle powdered sugar over raspberries just before serving, if desired.