White Chocolate Raspberry Tart 4 oz (1 stick) butter, softened 3 tbsp butter, softened 1/4 cup sugar 1 tsp vanilla extract 1 cup flour 12 oz imported white chocolate 1/3 cup whipping cream 1-3/4 cup fresh raspberries, rinsed and drained (do not use frozen!!) 3/4 cup coarsely chopped pistachio nuts Crust Preheat oven to 350F. In a food processor, combine the stick of butter, sugar, and the vanilla. Process until well blended. Add flour and process just until the dough forms a ball. Press into the bottom and sides of a 9-1/2 or 10 inch fluted metal tart pan with a removable bottom. Refrigerate 15 to 20 minutes. Bake crust 18-20 minutes, until golden. Let cool.