WHITE AND DARK CHOCOLATE RASPBERRY TART RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and 1 inch up sides of pan. Trim edges. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely. Puree frozen thawed raspberries in blender container or food processor bowl with metal blade; strain and discard seeds. In small saucepan, combine cornstarch and 1 tablespoon sugar; blend well. Gradually add raspberry puree. Cook over low heat until thickened, stirring constantly. Cool. Spread over crust. Arrange fresh raspberries over raspberry layer. Refrigerate. In small bowl, beat 1/2 cup margarine and1/3 cup sugar until light and fluffy. Gradually add melted white chocolate, beating constantly. Add eggs one at a time, beating at highest speed 3 minutes after each addition. Pour over raspberries; refrigerate until set. In small saucepan over low heat, melt semi-sweet chocolate and 2 tablespoons margarine; 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. Garnish as desired. 10 servings. To make chocolate leaves, melt white chocolate or vanilla-flavored candy coating. (Unsweetened, semi-sweet or sweet cooking chocolate can be used, too.) Brush melted chocolate evenly on the underside of washed and dried non-toxic leaves such as grape ivy, mir.H lemon or rose. Wipe off any chocolate that may drip to the front side of the leaf. Refrigerate leaves about 10 minutes or until chocolate is set Apply a second coat of chocolate and refrigerate until set Carefully peel leaf away from the chocolate. Chocolate leaves can be stored in the refrigerator or freezer.
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Nadirkhan Sahel
[email protected]This was my first time making a tart, and it turned out great! The instructions were easy to follow and the tart was delicious.
Janet Wala
[email protected]This tart was perfect! It was the perfect balance of sweet and tart. The crust was flaky and buttery, and the filling was creamy and rich.
Aj Brown
[email protected]This tart was a bit too rich for my taste, but it was still very good. I would recommend serving it with a dollop of whipped cream.
Bezely Nyathi
[email protected]I'm not a big fan of chocolate, but I loved this tart. The raspberries really helped to balance out the sweetness of the chocolate.
Wesley Sniejder
[email protected]This tart was very time-consuming to make, but it was worth it. It was absolutely delicious!
Md Shifat sohan Sheak
[email protected]The crust was a bit crumbly, but the filling was delicious. I would recommend using a different crust recipe next time.
Namira Khan
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling next time.
Chan Muhammad
[email protected]I love this tart! It's the perfect dessert for any occasion. The combination of white and dark chocolate is always a winner.
Frady cat
[email protected]This tart was so easy to make and it turned out beautifully. I used fresh raspberries and they were the perfect tartness to balance out the sweetness of the chocolate.
Jacob Roth
[email protected]I made this tart for my family and they loved it! The filling was creamy and rich, and the crust was flaky and buttery. I will definitely be making this again.
Israr Wazir
[email protected]This tart was a huge hit at my party! The combination of white and dark chocolate with raspberries was perfect. The crust was also very easy to make.