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Chocolate Raspberry Tart w/White Chocolate Cream

Submitted by: Bart Henshaw on July 6, 2007
Author: Recipe as found in Cooking Light Magazine

This make-ahead dessert features a creamy white chocolate filling, dark chocolate crust and raspberry topping.

Preheat oven to 350

Crust:
1 TBS sugar
1 tsp. unsweetened cocoa
6 chocolate graham sheets
1 ounce bittersweet chocolate chopped
dash of salt
1 large egg white
cooking spray

Place first 5 ingredients in a food processor, process to fine crumbs. Beat egg white until frothy in a small bowl. Add 3 TBS down chute of processor while running, process until just combined. Press into 9” tart pan or springform with removable bottom which has been spayed with cooking spray. Bake for 7 minutes and cool completely on a wire rack. Filing:
1 cup fat free milk
2 TBS sugar
2 large egg yolks
1 envelope unflavored gelatin
3 ounces white baking chocolate, chopped
1 cup reduced calorie whipped topping

Combine milk, sugar, egg yolks in a small sauce pan. Sprinkle gelatin over milk and let stand for 5 min. Cook over medium heat about 5 min or until mixture begins to thicken. Stir constantly. Remove from heat and add white chocolate, stir until smooth. Scrape this mixture into a medium bowl and place in a larger bowl filled with ice. Stir until white chocolate mix cools and thickens but not until it completely sets, about 4 minutes. Gently fold in 1/4; cup of topping then he remaining 3/4; cup. Fold gently and place in prepared crust. Cover with plastic wrap and chill about 1 hour.

Topping:
4 cups fresh raspberries
1/2; cup apple jelly
1TBS lemon juice

Heat jelly in a small pan until melted, add lemon juice. Put raspberries in a medium bowl, uncover tart. Combine jelly mix and berries stirring gently. Spoon over tart filling and refrigerate about 15 minutes.

Can be served with chocolate shavings for garnish. Yield: 12 servings. Each serving 184 calories