MENU

White and Dark Chocolate Raspberry Tart

white and dark chocolate raspberry tart Dessert
White and Dark Chocolate Raspberry Tart
  • Prep 50 min
  • Total 6 hr 0 min
  • Ingredients 12
  • Servings 10

Impress your family with a rich and decadent White and Dark Chocolate Raspberry Tart in a flaky Pillsbury™ Pie Crust. A little extra detail goes a long way with this elegant dessert. Each bite is layered with a sweet raspberry puree, white chocolate filling and a chocolate ganache topping. This tempting dark and white chocolate raspberry tart is one tasty treat you'll want to add to your list of go-to recipes.

Updated February 10, 2021
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

Crust

  • 1
    Pillsbury™ refrigerated Pie Crust, softened as directed on box

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

Steps

Hide Images
  • 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.
  • 2
    Bake 10 to 12 minutes or until light brown; cool completely.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

  • Be sure to press the pie crust firmly up to top of the pan so the crust doesn’t sink or fall while your White and Dark Chocolate Raspberry Tart is baking.
  • When cutting into your White and Dark Chocolate Raspberry Tart, clean your knife off after each cut. This makes for cleaner slices and a prettier presentation.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
220
% Daily Value
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
% Daily Value*:
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.

© 2021 ®/TM General Mills All Rights Reserved