This recipe was amazing! I love the fact that it strayed from the normal graham cracker crust. I made the shortdough like a cookie, creaming the butter and sugar, adding the egg and then the flour. I did have to mix it for a little bit before it all came together like a cookie. I was a bit disappointed in the cooking time. I swore the other people who had problems must have been using a smaller pan, but in my 10", I had to cook it for an additional 1 1/2 hours at 250 degrees to get it to set. I did make only additions to the recipe, no changes. On the shortbread bottom, I layered a package of raspberries and drizzled white chocolate, put about 2/3 of the filling and then did another package of raspberries and more melted white chocolate. I put the last 1/3 of the batter and then dotted the top with raspberry jam that I put through a tiny strainer to get the seeds out. I swirled that with more white chocolate. It was to die for!!!! My husband says he has a new favorite dessert and couldn't stop smiling!!! I didn't think it was too eggy like others said and I thought the amount of crust on bottom was perfect. I hope someone will like the variation as much as we did! Happy Valentine's Day!
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