I am thinking of making this for dessert for the Valentine's Day Virtual Dinner, but I am a little confused on a couple of the steps. You say to divide the dough into 4 pieces, then spread in the tart pan, is that just for ease of spreading or is there enough dough for multiple tarts? Also, the filling seems to make enough for 2 tarts (in your instructions) is there any reason I can't just halve the filling for a single tart? It sounds amazing, and I have seen photos of your gorgeous tart.... this may have to be added to the menu in place of my usual Chocolate Raspberry Truffle Cake that uses many lbs of dark chocolate (and makes way too much for just us).

Thanks
Alexa
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White Chocolate Cream cheese Raspberry Tart
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Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart
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Shortbread Tart Pastry
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1 cup butter, room temperature

1/2 cup Icing sugar (powdered sugar)

1 1/2 cups all purpose flour

Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.

8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries

(enough filling for two pies)

Preheat oven to 425�F.

Prepare the crust first.

Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removeable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.

Lower the temperature to 350�F

Filling

Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate,cream and vanilla.

Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.

Let cool on rack. May be decorated with melted chocolate.