These white chocolate raspberry tarts have a creamy white chocolate and cream cheese filling and are topped with fresh raspberries. So elegant and festive!
Preheat the oven to 350°F. Using an electric stand or hand mixer, cream the softened butter and sugar for about 3 minutes or until it's light and fluffy.
One at a time, beat the eggs into the mixture, followed by the vanilla extract. In a separate bowl, whisk the flour and baking powder together and add it into the batter. Beat to combine.
Gently fold the whipped cream into the cream cheese and white chocolate mixture. The final product should have a thick consistency that is very fluffy and tender.