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05/03/2011 National Raspberry Tart Day Chocolate Raspberry Tart with White Chocolate Cream

Source of Recipe

My Recipes


Recipe Introduction

These savory pastry dishes are an American favorite -- it's no wonder today is National Raspberry Tart Day! In case you're wondering, a tart is a type of pie with an open top. Sweetened fruits such as raspberries are often arranged on the pastry and then baked in the oven. Tarts were first introduced during Medieval times and can be made either savory or sweet. Raspberry tarts are one of the more famous types of tarts, so try your hand at baking one today in celebration of this divine dessert!

List of Ingredients

HOME COOKIN’ 05/03/2011 National Raspberry Tart Day Chocolate Raspberry Tart with White Chocolate Cream




Chocolate Raspberry Tart with White Chocolate Cream


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)


Recipe



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.