Milk Chocolate Raspberry Tart

Milk Chocolate Ganache

In a small pot bring the cream and invert sugar to a boil. Pour over melted milk chocolate and make an emulsion with a hand blender.

Let cool and transfer to a pastry bag.

To Shape and Bake Tart Shells

Roll Chocolate Sablé dough to ⅛ inch/0.31cm thickness between two pieces