Chocolate Raspberry Tart with Chocolate Cream

By JeanneAnne

Ingredients

• CRUST:
• 1 tablespoon sugar
• 1 teaspoon unsweetened cocoa
• 6 chocolate graham cracker sheet
• 1 counts 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 with 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

Step 1

Preheat oven to 350°

CRUST:

Place first 5 Ingredients in 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 and I 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 removal bottom tart pan or a 9 – inch spring form pan coated with cooking spray. Bake at 350° for 7 minutes. Cool completely on a wire rack.

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 one hour.

TOPPING:

Place Raspberries in a large bowl. Remove plastic wrap from tart pan; remove the 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. Spin raspberry mixture evenly overfilling. Refrigerate, uncovered, 15 minutes. Garnish with chocolate curls and mint leaves if desired.