White and Dark Chocolate Raspberry Tart

White and Dark Chocolate Raspberry TartWhite and Dark Chocolate Raspberry Tart

Serve this rich, creamy and chocolaty filling in an easy unroll-and-pie crust when the occasions call for! Valentine’s Day is the perfect occasion and timing for this lovely dessert. You are going to enjoy this recipe so much, that you are going to want some more and more. So here is the recipe!

Recipe

White and Dark Chocolate Raspberry Tart

Prep Time: 1 h. 5 min.    Total Time: 4 h. 50 min.   Servings: 10

Ingredients

  • 1 box refrigerated pie crusts, softened as directed on the box
  • 1 tsp unflavored gelatin
  • 1 ½ cups whipping cream
  • 1 package white chocolate baking bars, chopped
  • 1 tbsp cornstarch
  • 1 cup fresh raspberries
  • 1 bag frozen whole raspberries, thawed, juice reserved
  • 1 tbsp sugar
  • 2 tbsp orange juice
  • 2 oz semisweet baking chocolate, cut into pieces
  • 2 tbsp butter

DirectionsWhite and Dark Chocolate Raspberry Tart

  • Heat the oven to 450F and using an ungreased 10-inch tart pan with a removable bottom bake the pie crust as directed on the box for One-Crust Baked Shell. Press 1 inch up side of the pan and cool on the cooling rack for 15 minutes when done.
  • In 2-quart saucepan, place the orange juice and sprinkle gelatin on juice, let it stand 5 minutes to soften. Start stirring a ¾ cup of the whipping cream and heat over low heat by stirring frequently until the gelatin is dissolved. Then stir in the white chocolate until is melted and smooth and transfer to a medium bowl, refrigerate for 30 minutes by stirring occasionally, until cool but not set.
  • Place the thawed raspberries and any juice in a blender, or a food processor, then cover and blend until pureed. Then you can set a strainer over 2-cup measuring cup and press puree with the back of the spoon through strainer to remove seeds. Add water to the raspberry puree, if necessary, to measure ½ cup. Then mix the cornstarch and sugar in a 1-quart saucepan, and gradually add the raspberry puree. Cook it over low heat, by stirring constantly until thickened. You can now fold in fresh raspberries and spread over the crust, then refrigerate for 15 minutes.
  • In a chilled large bowl, meanwhile, beat the remaining 4/3 cup of the whipping cream with electric mixer on high speed until stiff peaks form. Then fold the whipped cream into the white chocolate mixture, spoon and spread over raspberry layer. Then refrigerate it about 1 hour, until the filling is set.

Melt the semisweet chocolate and butter over low heat, in 1-quart saucepan, by stirring frequently. Pour carefully and spread over the white chocolate layer, refrigerate at least 2 hours until is set.  Then to serve, let it stand at room temp about 30 minutes to soften the chocolate layers. Cover it and refrigerate any remaining tart, and garnish each slice with fresh raspberries and white chocolate curls.

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