Step 1: Make the Tart Crust

1. Preheat the oven to 350°F (175°C).
2. Prepare the crust mixture – In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press into tart pan – Firmly press the mixture into the bottom and sides of a 9-inch tart pan.
4. Bake for 10-12 minutes until golden. Remove and let it cool completely.

Step 2: Prepare the Raspberry Sauce

1. Cook raspberries – In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the berries break down, about 5 minutes.
2. Strain the sauce – Press the mixture through a fine-mesh sieve to remove seeds, then let it cool.

Step 3: Make the White Chocolate Ganache

1. Heat the cream – In a small saucepan, warm the heavy cream over low heat until just simmering (don’t boil).
2. Melt the chocolate – Pour the warm cream over the chopped white chocolate. Let sit for 2 minutes, then stir until smooth.
3. Add vanilla extract and stir until fully combined.

Step 4: Assemble the Tart

1. Pour the ganache into the cooled tart crust, spreading it evenly.
2. Swirl the raspberry sauce – Drop small spoonfuls of raspberry sauce over the ganache, then use a toothpick to create swirls.
3. Chill – Refrigerate for at least 1 hour until the ganache sets.

Step 5: Serve & Enjoy!

1. Garnish with fresh raspberries, white chocolate shavings, or mint leaves.
2. Slice & serve chilled for the best texture and flavor.