Prep 15 min
Plus Refrigeration Time: 180 minutes
Makes 10 Servings
Impress guests with a palate-pleasing dessert that can be made a day ahead. Top with fresh berries before serving.
1 2/3 cups graham cracker crumbs
1/2 cups melted unsalted butter
168 g white chocolate, finely chopped
2/3 cup 35% cream
2 tbsp unsalted butter, at room temperature, cut into small pieces
1 cup blueberries
1 cup blackberries
Preheat oven to 350F. Combine crumbs and melted butter in a medium bowl. Press into and up sides of a 9-in., 1-in.-deep, fluted removable-bottom tart pan.
Bake until crust is deeper brown and appears set, 8 to 10 min. Set aside to cool slightly.
Place chocolate in a medium bowl.
Heat cream in a small saucepan over medium-high until just boiling. Immediately pour over chocolate.
Let stand 2 min, then whisk until smooth.
Add butter and whisk until combined.
Zest lemon over baked crust, distributing evenly.
Immediately pour ganache into warm crust. Chill overnight.
Top with berries just before serving.