RASPBERRY VELVET TART

Raspberry Velvet Tart image

Combine white chocolate and whipping cream for the filling of our Raspberry Velvet Tart. This Raspberry Velvet Tart is sure to garner some compliments.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 14 servings

Number Of Ingredients 7

Ingredients

1 cup flour
1/3 cup sugar
3/4 cup cold butter, divided
1/2 tsp. vanilla
3 pkg. (4 oz. each) BAKER'S White Chocolate, divided
1/2 cup whipping cream
2 cups fresh raspberries, divided

Steps:

Mix flour and sugar in medium bowl until blended. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add vanilla; mix well. Press onto bottom and 1-inch up side of 9-inch springform pan or tart pan with removable bottom. Refrigerate 30 min. Heat oven to 425ºF. Bake crust 10 min.; cool completely.
Reserve 1/2 oz. chocolate for garnish. Chop remaining chocolate; place in medium microwaveable bowl. Add cream and remaining butter; microwave on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Stir until chocolate is completely melted and mixture is well blended.
Reserve a few raspberries for garnish. Spread remaining raspberries onto bottom of crust; cover with chocolate mixture. Refrigerate 2 hours or until firm. Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.
Run knife around tart to loosen from rim of pan; remove rim. Let tart stand at room temperature 30 min. before serving. Garnish with reserved raspberries and chocolate curls.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 40 mg, Sodium 90 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 20 g, Protein 3 g