Gluten-Free Pistachio, Raspberry and White Chocolate Tart

Instructions

1. 1

   Place the chocolate in a bowl. Set aside.

2. 2

   In a small pot, bring half of the cream (1/4 cup/60 ml) to a boil. Remove from the heat and pour over the chocolate. Let melt for one minute without stirring. Whisk until the ganache is smooth. Add the remaining cream. Cover and refrigerate for 2 hours.