3 (1 oz) squares white baking chocolate1 c heavy whipping cream
1/2 c sweetened condensed milk
1/4 t vanilla
6 individual graham cracker tart shells
18 fresh raspberries
6 mint sprigs
In microwave-safe bowl melt chocolate at 30% power for 2-4 minutes, stirring every 30 seconds. Cool for 1 minute, stirring several times. Meanwhile, in a small mixing bowl, beat cream until still peaks form; set aside. In another bowl combine milk, vanilla and melted chocolate. Add half of the whipped cream and beat on low. Fold in the remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.
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