Chocolate Raspberry Tart with White Chocolate Cream

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°.  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.
2. 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.
3. 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.

Kathryn Conrad, Cooking Light
MAY 2007

I love raspberries…  My mom has made it in the past and it taste yummy…  Enjoy… 

Happy 4th of July…  I’ll be in San antonio and I’m not sure if I will have the time to post, but I’ll be back next week…