Chocolate Raspberry Tart with White Chocolate Cream

This is the most fabulous LOW-FAT dessert ever! At 184 calories a slice – its unbelievably good. I got this recipe from Cooking Light magazine which is my favorite source for really great low-calorie recipes. This recipe was published by Kathryn Conrad, Cooking Light, MAY 2007.

I love the fresh berries that go so well with the white chocolate in this tart. I use all kinds of berries though the original recipe calls for only raspberries but I use blueberries and strawberries too. This really has become one of my go to summer desserts. Make it once and I promise you – you will become a huge fan…..


CHOCOLATE BERRY TART WITH WHITE CHOCOLATE CREAM


This make-ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving. Do not remove the bottom of the springform pan; simply place it on your serving plate.

Yield: 12 servings (serving size: 1 wedge)


INGREDIENTS

Crust

1 tablespoon sugar

1 teaspoon unsweetened cocoa

6 chocolate graham cracker sheets

1 ounce bittersweet chocolate, chopped

Dash of salt

1 large egg white

Cooking spray

Filling:

1 cup fat-free milk

2 tablespoons sugar

2 large egg yolks

1 envelope unflavored gelatin

3 ounces premium white baking chocolate, chopped

1 cup frozen reduced-calorie whipped topping (such as Light Cool Whip), thawed

Topping:

4 cups fresh raspberries (about 1 1/2 pints)

1/2 cup apple jelly

1 tablespoon fresh lemon juice

Chocolate curls (optional)

Mint leaves (optional)

METHOD

  • 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.

  • Discard any remaining egg white.
  • Press the crumb mixture into a 9-inch round removable-bottom tart pan or a 9-inch springform pan coated with cooking spray.
  • Bake at 350° for 7 minutes.
  • Cool completely on a wire rack.

Filling:

  • To prepare the filling, combine milk, 2 tablespoons sugar, and egg yolks in a small saucepan.
  • Sprinkle gelatin evenly over milk mixture.
  • Let stand 5 minutes.
  • Cook over medium heat 5 minutes or until gelatin dissolves and mixture begins to thicken, stirring constantly.
  • Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth.
  • Scrape white chocolate mixture into a medium bowl.

  • Place bowl in a larger ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly (do not allow gelatin mixture to set).
  • Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup whipped topping.
  • Scrape into prepared crust using a rubber spatula; spread evenly to edge of crust.
  • Cover pan with plastic wrap; chill at least 1 hour.

Topping:

  • To prepare topping,place raspberries in a large bowl.
  • Remove plastic wrap from tart pan; remove sides of tart pan.
  • Heat jelly in a small saucepan until melted, stirring constantly.
  • Remove from heat; stir in juice.
  • Drizzle jelly mixture over raspberries; toss gently to coat.

  • Spoon raspberry mixture evenly over filling.
  • Refrigerate, uncovered, 15 minutes.
  • Garnish with chocolate curls and mint leaves, if desired.

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