White and Dark Chocolate Raspberry Tart

When the occasion calls for an extra-special dessert, serve a creamy, rich, chocolaty filling in an easy unroll-and-fill pie crust.

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Servings 10

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( 27 ) Ratings

27 Ratings

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Member Reviews ( 11 )

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ingredients 11
Prep Time 1 hr 5 min
Total Time 4 hr 50 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: tablespoons orange juice

1: teaspoon unflavored gelatin

1 1/2: cups whipping cream

1: package (6 oz) white chocolate baking bars, chopped

1: bag (10 or 12 oz) frozen whole raspberries, thawed, juice reserved

1: tablespoon cornstarch

1: tablespoon sugar

1: cup fresh raspberries, if desired

2: oz semisweet baking chocolate, cut into pieces

2: tablespoons butter or margarine

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Directions

1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan, and pressing 1 inch up side of pan. Cool on cooling rack 15 minutes.
2 Place orange juice in 2-quart saucepan. Sprinkle gelatin on juice; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
3 In blender or food processor, place thawed raspberries and any juice. Cover; blend until pureed. Set strainer over 2-cup measuring cup. Press puree with back of spoon through strainer to remove seeds. If necessary, add water to raspberry puree to measure 1/2 cup. In 1-quart saucepan, mix cornstarch and sugar. Gradually add raspberry puree. Cook over low heat, stirring constantly, until thickened. Fold in fresh raspberries; spread over crust. Refrigerate 15 minutes.
4 Meanwhile, in chilled large bowl, beat remaining 3/4 cup 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 about 1 hour or until filling is set.
5 In 1-quart saucepan, melt semisweet chocolate and butter over low heat, stirring frequently; carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers. Cover and refrigerate any remaining tart. Garnish each slice with fresh raspberries and white chocolate curls.

EXPERT TIPS

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Expert Tips

This elegant tart can be a year-round favorite--just leave out the fresh raspberries when unavailable.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 15g, 15% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 150mg; 150%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 2g 2% Sugars 17g 17% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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heartwings

report Posted Dec. 7, 2010 12:22 AM

This is a keeper! Although labor intensive it's worth it in the end. It was great. I used frozen raspberries in place of the fresh and it was good. This is a yummy, elegant recipe.

loriannemalone

report Posted Sep. 30, 2010 11:23 PM

I've made this maybe 5 or 6 times, and although it is a time committment, it is FABULOUS! You won't be sorry - everyone I've served this to has been blown away.

maybek8e

report Posted Jun. 22, 2010 11:04 AM

This recipe may have been a bit of a pain to make, but it was well worth it in the end and I would for SURE make it over and over again!

maybek8e

report Posted Nov. 17, 2009 1:35 PM

Total pain in the arse to make, but really tastes GREAT!! I would go through the pain of making it over and over again just because it was so tasty!

A beautiful dessert

report Posted Jun. 17, 2009 2:59 PM

This dessert turned out perfectly. The taste was wonderful and not too rich. I took it to a barbecue and it was gobled up in a matter of minutes. I ended up needing to double the semi-sweet chocolate and butter in order to have enough to cover the whole tart. Otherwise the recipe is spot on!