White Chocolate and Raspberry Tart

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom. Trim edge if necessary.

Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

In 2-quart saucepan, heat whipping cream and butter over medium-low heat, stirring constantly, until butter is melted. Reduce heat to low; stir in white chocolate until melted and smooth. Remove from heat; cool 10 minutes.

Place raspberries in crust. Stir white chocolate mixture; pour over raspberries. Refrigerate 2 hours or until mixture is set. Remove sides of pan.

In small resealable freezer plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 30 seconds; squeeze bag. Microwave 15 to 30 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over tart. Refrigerate at least 30 minutes until chocolate is set.

Cut tart into 8 wedges. Cover and refrigerate any remaining tart.