4 hrs 30 mins
4 hrs 5 mins
When the occasion calls for an extra-special dessert, serve a creamy, rich, chocolaty filling in an easy unroll-and-fill pie crust. Note: Cooking time includes refrigeration times noted in recipe.
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Units: US | Metric
- 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
- 2 tablespoons orange juice
- 1 teaspoon unflavored gelatin
- 1 1/2 cups whipping cream
- 1 (6 ounce) package white chocolate, baking bars chopped
- 1 (10 -12 ounce) bag frozen raspberries, thawed, juice reserved
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 cup fresh raspberry, if desired (optional)
- 2 ounces semisweet baking chocolate, cut into pieces
- 2 tablespoons butter or 2 tablespoons margarine
- 1Heat oven to 450°F
- 2Bake pie crust as directed on box for One-Crust Baked Shell, using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan, and pressing 1 inch up side of pan.
- 3Cool on cooling rack 15 minutes.
- 4Place orange juice in 2-quart saucepan.
- 5Sprinkle gelatin on juice; let stand 5 minutes to soften.
- 6Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved.
- 7Stir in white chocolate until melted and smooth.
- 8Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
- 9In blender or food processor, place thawed raspberries and any juice.
- 10Cover; blend until pureed.
- 11Set strainer over 2-cup measuring cup.
- 12Press puree with back of spoon through strainer to remove seeds.
- 13If necessary, add water to raspberry puree to measure 1/2 cup.
- 14In 1-quart saucepan, mix cornstarch and sugar.
- 15Gradually add raspberry puree.
- 16Cook over low heat, stirring constantly, until thickened.
- 17Fold in fresh raspberries; spread over crust.
- 18Refrigerate 15 minutes.
- 19Meanwhile, in chilled large bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form.
- 20Fold whipped cream into white chocolate mixture.
- 21Spoon and spread over raspberry layer.
- 22Refrigerate about 1 hour or until filling is set.
- 23In 1-quart saucepan, melt semisweet chocolate and butter over low heat, stirring frequently; carefully pour and spread over white chocolate layer.
- 24Refrigerate at least 2 hours until set.
- 25To serve, let stand at room temperature about 30 minutes to soften chocolate layers.
- 26Cover and refrigerate any remaining tart.
- 27Garnish each slice with fresh raspberries and white chocolate curls.
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Nutritional Facts for White and Dark Chocolate Raspberry Tart
Serving Size: 1 (122 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 366.3
- Calories from Fat 241
- Total Fat 26.8 g
- Saturated Fat 15.3 g
- Cholesterol 57.3 mg
- Sodium 128.2 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 1.7 g
- Sugars 21.4 g
- Protein 2.9 g