Chocolate raspberry tart
While I was deleting old photos off my camera today I found some pictures from Valentines Day of this year. For Valentines day I made this wonderful chocolate raspberry tart from Cooking Light.
This was many months before I started blogging so photographing my food was not my number one priority, but it sure did taste wonderful!
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 and process until fine crumbs form.
Place 1 egg white in a small bowl and beat with a fork until frothy. Add 3 tablespoons of the beaten egg white to the food processor and process until just 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, and stir 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.