Chocolate Raspberry Tart with White Chocolate Cream

~Raspberry Rhapsody~

I saw this beautiful dessert several years ago in a Cooking Light magazine from 2007 and knew that someday I would have to satisfy the urge to recreate it simply for the pleasure of doing so. I kept looking at it waiting for the right time. Well, I don't know if now is the right time or not but it's made, it's delicious, it's eye catching! And easy. Wow, so many reasons to love it!

I don't really buy into the whole low fat, fat free, reduced calorie thing (I have my theory about those things), so I didn't go out and buy the ingredients to make it fit the 'Cooking Light' criteria, I just used my normal stuff that I had here. I will give it to you the way I did it.

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 milk

2 Tablespoons sugar

2 large egg yolks

1 envelope unflavored gelatin

3 ounces premium white baking chocolate, chopped

4 ounces Cool Whip, thawed

Topping:

4 cups fresh raspberries

½ cup apple jelly

1 Tablespoon fresh lemon juice

Chocolate curls

mint leaves

Preheat oven to 350°. To prepare the crust, place the first 5 ingredients into the bowl of 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 the processor on; process just until combined. Discard remaining egg white. Press crumbs into a 9 inch Spring form pan coated with cooking spray. Bake at 350° for 7 minutes. Cool completely on a wire rack.

To prepare filling, combine milk, sugar, and egg yolks in a small saucepan. Whisk lightly. Sprinkle gelatin evenly over milk mixture. Let stand 5 minutes. Cook over medium heat 5 minutes or until mixture begins to thicken, stirring constantly. Remove from heat; add chopped white chocolate, stirring until chocolate is melted and mixture is smooth. Pour into a medium bowl and place on ice until mixture cools and thickens, stirring constantly (do not allow gelatin mixture to set). Gently fold Cool Whip into mixture. Spread evenly into prepared crust. Cover pan with plastic wrap; and chill for at least 1 hour.

To prepare topping, place raspberries in a large bowl. Remove plastic wrap from tart pan; remove sides from 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 as desired. Enjoy!

**What I will do differently the next time is possibly bake it in a size 8 pan so the cream part is thicker. I would not mix the berries with the jelly but simply arrange the berries and drizzle with the jelly mixture or Lemon Curd. I didn't like how it ran a little. Or maybe just save the fruit topping until I cut and serve it and then spoon it over individual pieces for a neater appearance. Also the amount of Raspberries could be reduced.

But it's tasty, lighter alternative to a heavier cheesecake dessert choice and the dark chocolate is so yummy! I told Lin it feels so light it doesn't even seem like you ate dessert. We really enjoyed it! I hope you do too! ☺

~Be Blessed!~