This is a tastier version of those strawberry shortcake bars from the ice cream truck. The crust is salty, buttery, and slightly tart—a perfect crunchy match to the creamy and sweet white chocolate filling. This super-simple recipe also has minimal ingredients, which is a nice contrast to labor-intensive Thanksgiving pies. Be sure to fold the cream into the chocolate before folding in the yogurt, otherwise the mixture may seize.
How to Make It
Preheat oven to 350°F. Place freeze-dried raspberries in a food processor, and process until very finely ground, about 30 seconds. Sift raspberry powder into a small bowl; discard seeds.
Pulse saltines in food processor until very finely crumbled, about 10 times; transfer to a medium bowl, and set aside.
Place 1 teaspoon raspberry powder and egg white in a medium bowl. Beat with an electric mixer on high speed until stiff peaks form, about 1 minute; add to crumbled saltines. Add 2 tablespoons raspberry powder and melted butter to saltine mixture, and stir with a spatula to combine. Press mixture in bottom and up sides of a 13 1/2- x 4 1/4-inch fluted rectangular tart pan with a removable bottom. Bake crust at 350°F until crisp and slightly golden, about 10 minutes. Cool completely on a wire rack, about 40 minutes.
Place whipping cream in a medium bowl. Beat with electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Place chopped chocolate in a medium microwavable bowl. Microwave at high until melted, about 1 minute and 30 seconds, stirring at 30-second intervals. Let chocolate cool 15 minutes, stirring often. Gently fold whipped cream into melted chocolate. Gently fold yogurt into chocolate mixture; pour into cooled crust. Chill 1 hour.
Stir together 1 teaspoon raspberry powder and powdered sugar and in a small bowl. Using a fine wire-mesh strainer, dust powdered sugar mixture over tart. Arrange fresh raspberries on top of tart. Cut into 12 slices.