White and Dark Chocolate Raspberry Tart

By Jaclyn

Ingredients

• 1 Pillsbury refrigerated pie crust
• 2 T. orange juice
• 1 tsp. unflavored gelatin
• 1 1/2 c. whipping cream
• 1 pkg (16 oz) white chocolate baking bars,chopped
• 1 bag (10 or 12 oz) frozen whole raspberries, thawed and juice reserved
• 1 T. cornstarh
• 1 T. sugar
• 1 c. fresh raspberries, if desired
• 2 oz. semisweet baking chocolate, cut into pieces

Preparation

Step 1

1. Heat oven to 450. Bake pie crust as directed on box for one-crust baked shell, using an ungreased 10-in tart pan with removable bottom or 10-in springfoam pan, and pressing 1 in. up the side of the pan. Cool 15 minute.

2. Place orange juice in 2 quart saucepan. Sprinkle gelatin over juice. Let stand 5 minutes to soften. Stir in 3/4 c. of the whipping cream. Heat over low heat, stirring frequently until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to a medium bowl, refrigerate about 30 minutes, stirring occasionally, until cool but not set.

3. In a blender or food processor, place thawed rasperries and any juice. Cover; blend until pureed. Set strainer over 2 c. measuring cup. Press puree with back of spoon through the strainer to remove seeds. If necessary, add water to raspberry puree to measure 1/2 cup.

4. In a 1-quart saucepan, mix cornstarch and 1 T. sugar. Gradually add raspberry puree. Cook over low heat stirring constantly until thickened. Fold in fresh raspberries. Spread over crust and refrigerate 15 minutes.

5. Meanwhile in a large chilled bowl, beat remaining 3/4 c. whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon and spread over raspberry layer. Refrigerate 1 hour or until filling is set.

6. In a small saucepan, melt semisweet chocolate and butter over low hear, stirring frequently. Carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours until set.

7. To serve, let stand at room temp about 30 minutes to soften chocolate layers. Cover & refrigerate any remaining tart.