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1
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.
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2
Bake 10 to 12 minutes or until light brown; cool completely.
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3
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.
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4
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.
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5
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.
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6
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.
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7
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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