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Ingredients
Crust
White Chocolate Layer
-
2
tablespoons orange juice
-
1
teaspoon unflavored gelatin
-
1 1/2
cups heavy whipping cream
-
6
oz white chocolate baking bars, finely chopped (from two 4-oz packages)
Raspberry Layer
-
2
cups frozen whole raspberries, thawed, juice reserved (from 12-oz package)
-
1
tablespoon cornstarch
-
1
tablespoon sugar
Dark Chocolate Topping
-
1/2
cup semisweet chocolate chips (from 12-oz package)
-
1/4
cup heavy whipping cream
-
Fresh raspberries, as desired
-
White chocolate curls, as desired
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-
Heat oven to 450°F. Place pie crust in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and up side of tart pan; generously prick bottom and around side with fork.
-
Bake 10 to 12 minutes or until light brown; cool completely.
-
Add orange juice to 1 1/2- to 2-quart saucepan. Sprinkle gelatin on juice; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over medium-low heat 2 to 3 minutes, stirring frequently, until gelatin is dissolved. Stir in white chocolate just until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring after 15 minutes, until cool but not set.
-
In blender or food processor, add thawed raspberries and any juice. Cover; blend until pureed. Set fine mesh strainer over 2-cup measuring cup. Press puree with spatula through strainer to measure 1/2 cup; discard seeds. In 1-quart saucepan, mix cornstarch and sugar. Gradually stir in raspberry puree. Cook over medium-low heat 2 to 4 minutes, stirring constantly, until mixture thickens; spread over crust. Refrigerate 20 minutes.
-
In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cooled white chocolate mixture; mix well. Spoon and spread over chilled raspberry layer. Refrigerate about 1 hour or until filling is set.
-
In small microwavable bowl, microwave chocolate chips and 1/4 cup whipping cream on High 20 seconds; stir. Continue to microwave in 10-second increments just until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over chilled white chocolate filling. Refrigerate at least 3 hours until chocolate topping is set.
-
Using sharp knife, cut into wedges, cleaning knife blade after each cut. Garnish each slice with fresh raspberries and white chocolate curls. Store covered in refrigerator.
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370
Calories
25g
Total Fat
4g
Protein
32g
Total Carbohydrate
18g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 370
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 15g
- 76%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 160mg
- 7%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 18g
- Protein
- 4g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 6%
- 6%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 0 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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