Chocolate raspberry tart

6 Servings

Ingredients

Quantity Ingredient
1 Baked Pie Crust
1 pack (10 Oz) Frozen Raspberries; Thawed
1 tablespoon Cornstarch
1 tablespoon Sugar
1 cup Fresh Raspberries; If Desired
½ cup Butter; Softened
⅓ cup Sugar
4 ounces White Chocolate; Melted
2 Eggs
2 ounces (2 Squares) Semi-Sweet Chocolate
2 tablespoons Butter

Directions

Bake pie crust. Puree frozen (thawed) raspberries in blender. In small saucepan, combine cornstarch and sugar; blend well. Gradually add raspberry puree. Cook over low heat until thickened, stirring constantly. Cool.

Spread over pie crust. Arrange fresh raspberries over raspberry layer.

Refrigerate. In small bowl, beat ½ cup butter and ⅓ cup sugar until light and fluffy. Gradually add melted white chocolate, beating constantly.

Add eggs one at a time, beating at highest speed three minutes after each addition. Pour over raspberries; refrigerate until set. In small saucepan over low heat, melt chocolate and 2 tablespoons butter. Carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours or until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers.

This dessert is absolutely delicious!!! It's a little work but well well worth it!! The combination of raspberries and white chocolate is mmm mmm good!!

This recipe comes from Mary Beth Roe's Cookbook "More Family Favorites" Published by FLP Publications PO box 208 Long Prairie, Minnesota 56347 Item # f-14927 All portions of Mary Beth's proceeds go to charity.

Recipe by: Mary Beth Roe "More Family Favorites" Posted to recipelu-digest by PLK1028@... on Feb 2, 1998

Related recipes