Chocolate Raspberry Tart with White Chocolate Cream

Chocolate Raspberry Tart with White Chocolate Cream
Photo by Randy Mayor

Ingredients

  • Topping:
  • 1 ounce bittersweet chocolate, chopped
  • 3 ounces premium white baking chocolate, chopped
  • 1 tablespoon fresh lemon juice
  • 4 cups fresh raspberries (about 1 1/2 pints)
  • 1 cup frozen reduced-calorie whipped topping (such as Light Cool Whip), thawed
  • Mint leaves (optional)
  • + 14 more ingredients
    • Dash of salt
    • ½ cup apple jelly
    • Cooking spray
    • Chocolate curls (optional)
    • Crust:
    • 1 envelope unflavored gelatin
    • 2 large egg yolks
    • 2 tablespoons sugar
    • 1 cup fat-free milk
    • 1 teaspoon unsweetened cocoa
    • 1 large egg white
    • Filling:
    • 1 tablespoon sugar
    • 6 chocolate graham cracker sheets

Preheat oven to 350°. To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form. Place 1 egg white in a small bowl; beat with a fork until frothy. Add 3 tablespoons of the beaten egg white through food chute with food processor on; process just until combined...

View full recipe at My Recipes

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