Chocolate Raspberry Tart with White Chocolate Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This make-ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving. Do not remove the bottom of the springform pan; simply place it on your serving plate. Ingredients:
1 tablespoon sugar |
1 teaspoon unsweetened cocoa |
6 chocolate graham cracker sheets |
1 ounce bittersweet chocolate, chopped |
dash of salt |
1 large egg white |
cooking spray |
1 cup fat-free milk |
2 tablespoons sugar |
2 large egg yolks |
1 envelope unflavored gelatin |
3 ounces premium white baking chocolate, chopped |
1 cup frozen reduced-calorie whipped topping (such as light cool whip), thawed |
4 cups fresh raspberries (about 1 1/2 pints) |
1/2 cup apple jelly |
1 tablespoon fresh lemon juice |
chocolate curls (optional) |
mint leaves (optional) |
Directions:
1. Preheat oven to 350°.
2. To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.
3. Place 1 egg white in a small bowl; beat with a fork until frothy. Add 3 tablespoons of the beaten egg white through food chute with food processor on; process just until combined. Discard any remaining egg white. Press the crumb mixture into a 9-inch round removable-bottom tart pan or a 9-inch springform pan coated with cooking spray. Bake at 350° for 7 minutes. Cool completely on a wire rack.
4. To prepare the filling, combine milk, 2 tablespoons sugar, and egg yolks in a small saucepan. Sprinkle gelatin evenly over milk mixture. Let stand 5 minutes. Cook over medium heat 5 minutes or until gelatin dissolves and mixture begins to thicken, stirring constantly. Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth. Scrape white chocolate mixture into a medium bowl. Place bowl in a larger ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly (do not allow gelatin mixture to set). Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup whipped topping. Scrape into prepared crust using a rubber spatula; spread evenly to edge of crust. Cover pan with plastic wrap; chill at least 1 hour.
5. To prepare topping, place raspberries in a large bowl. Remove plastic wrap from tart pan; remove sides of tart pan. Heat jelly in a small saucepan until melted, stirring constantly. Remove from heat; stir in juice. Drizzle jelly mixture over raspberries; toss gently to coat. Spoon raspberry mixture evenly over filling. Refrigerate, uncovered, 15 minutes. Garnish with chocolate curls and mint leaves, if desired.
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