Add about half of the raspberries, spreading them out evenly.

Sieve to remove the seeds. This beautiful raspberry and white chocolate ganache tart is an easy, no bake dessert that packs an incredible flavor punch! Set aside to cool a little.

Drizzle about half of the white chocolate ganache over the pound cake and spread evenly.

Take 1 1/2 heavy whipping cream; Spread about half of the. Stir the chocolate until melted, then remove from the heat.in the small saucepan bring to boil the cream and pour over the chocolate and butter mix, whisking to combine.

Directions prepare the raspberry filling.

Pour hot cream over white chocolate and let sit for 3 minutes. Next to prepare the raspberry ganache. Prepare 2 cups fresh raspberries, or frozen, thawed;

Dark chocolate raspberry ganache frosting and filling.

Let stand 5 minutes, then stir with a rubber spatula until chocolate is fully incorporated into the cream. Add the raspberries into the blender or food processor and blend/process until liquified. Simmer for about 5 minutes or until thickens and remove from heat.

Remove from heat, add chocolate, stand until melted (5 minutes), stir until.

Prepare the white chocolate ganache. In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; Remove from heat and then add the white chocolate.