Makes one tart in a 9 inch (22 cm) tart pan
11 oz (308 g) Oreo Cookies
½ cup (100 g) Unsalted Butter
White Cream Filling:
10,5 oz (300 g) Mascarpone Cheese
5 oz (140 g) Condensed Milk
6,5 oz (180 g) White Chocolate
9 oz (250 g) Raspberries
Chopped Pistachios (optional)
Put Oreo cookies into a food processor and grind until you get fine crumbs . Pour melted butter over the Oreo crumbs and process until evenly moistened.
Pour the Oreo mixture in a round 9 inch (22 cm) tart pan and press it with a spoon on the bottom and close to the edges of the pan. Refrigerate while you prepare the White Cream Filling.
Melt the white chocolate at bain-marie (or in the microwave for few seconds); if you use the bain-marie technique remember to put the white chocolate in a heat proof bowl!
Soften the mascarpone cheese mixing with a spatula and incorporate the condensed milk little by little. Add melted white chocolate and mix until you've reached a uniform texture.
Pour the White Cream filling over Oreo crust and top whith fresh raspberries.
Refrigerate for at least 2 -3 hours or overnight; you can add some chopped pistachios before serving.