White Silk Raspberry Tart

With cream cheese and whipped cream, every bite of this raspberry-topped tart is as smooth as silk!

  • prep time 30 min
  • total time 4 hr 30 min
  • ingredients 9
  • servings 12

Ingredients

20
creme-filled chocolate sandwich cookies, crushed (2 cups)
1/4
cup butter or margarine, melted
1
package (6 oz) white chocolate baking bars, chopped
2
cups whipping cream
1
teaspoon vanilla
1
package (8 oz) cream cheese, softened
1
package (10 oz) frozen raspberries in syrup, thawed
2
teaspoons cornstarch
1
cup fresh raspberries
  • 1 Heat oven to 375°F. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
  • 3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.
  • 4 In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
  • 5 Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
  • 6 To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    280),
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    18g,
    18%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    3g
    3%
      Sugars
    22g
    22%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    6%;
    Calcium
    8%;
    Iron
    6%;
    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; 6 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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