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.
1 tablespoon sugar
1 teaspoon unsweetened cocoa
6 chocolate graham cracker sheets
1 ounce bittersweet chocolate, chopped
Dash of salt
1 large egg white
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
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)
- 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.
- 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.
- 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.