Where to start! This recipe was a disaster from start to finish. The crust refused to hold together and did not stick to the side of the pan. I ended up with a pan of crumbs. Threw that out at made a crust from a different recipe. Then came the filling. The egg yolk did not incorporate into the gelatin mixture and I ended up with egg yolk pieces. Threw that away and this time did not add the yolks until after the gelatin had disolved. Mixture was now smooth but refused to thicken up. I ended up adding more cool whip and hoped for the best. It set, but it did not have a creamy texture, probably due to the gelatin. I find it hard to believe that Cooking Light ever tested this mess.
Chocolate Raspberry Tart with White Chocolate Cream
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.
More From Cooking Light
- Calories: 184
- Calories from fat: 29%
- Fat: 6g
- Saturated fat: 3.1g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.3g
- Protein: 3.6g
- Carbohydrate: 30.5g
- Fiber: 3.1g
- Cholesterol: 36mg
- Iron: 0.5mg
- Sodium: 90mg
- Calcium: 60mg
- 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)
- 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.
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