Chocolate Raspberry Tart with White Chocolate Cream

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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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