Chocolate Raspberry Tart with White Chocolate Cream

Chocolate Raspberry Tart with White Chocolate Cream Recipe
Photo: Randy Mayor; Styling: Jan Gautro
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.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 29 %
Fat 6 g
Satfat 3.1 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 30.5 g
Fiber 3.1 g
Cholesterol 36 mg
Iron 0.5 mg
Sodium 90 mg
Calcium 60 mg

Ingredients

Crust:
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
Filling:
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
Topping:
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)

Preparation

Preheat oven to 350°.

To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.

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.

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.

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.

Note:

Kathryn Conrad,

May 2007
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