Heat your oven to 300°F.

Beat butter and sugar until light and fluffy.

Blend in flour.

Press the mixture onto the bottom and up the side of a 12 inch round pizza pan or tart pan.(seriously! No cutting or rolling, just push the mixture into the pan (easy peasy) dock your crust once it’s all nice in the pan.

Bake for 20-25 minutes or until just lightly brown.

Cool the white chocolate raspberry tart completely. (I threw mine in the fridge at this point to speed up the process)

Melt the vanilla or white chocolate chips and the cream on the stove over a double boiler. Or in the microwave if you like.

While you’re waiting for your chocolate to melt, throw your cream cheese in your mixer and beat it up. Once the chocolate is fully melted add it to the cream cheese and beat it together until nice and smooth.

When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.

Cover with plastic wrap and chill.

Choose the fruit of your choice and place on the tart all fancy like. (if you are using raspberries and want it to look like mine. I simply start lining the outside of the circle with the berries and work my way in.)

This step is optional, but I recommend it – Melt some apple jelly in the microwave, and with a pastry brush, brush all the fruit on top of your tart. This makes the fruit shine and seals it in if you are planning on having your tart the next day. I will never skip this step. It does make it look so much nicer.

Keep the tart or any leftovers covered and stored in the fridge. (You’ll love the white chocolate raspberry tart recipe so much there won’t be any leftovers)