White Silk Raspberry Tart

White Silk Raspberry Tart

With cream cheese and whipped cream, every bite of this raspberry-topped tart is as smooth as silk!
Prep Time: 30 min
Total Time: 4 hours 30 min
Makes: 12 servings

20creme-filled chocolate sandwich cookies, crushed (2 cups)
1/4cup butter or margarine, melted
1package (6 oz) white chocolate baking bars, chopped
2cups whipping cream
1teaspoon vanilla
1package (8 oz) cream cheese, softened
1package (10 oz) frozen raspberries in syrup, thawed
2teaspoons cornstarch
1cup fresh raspberries

1.Heat oven to 375°F. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
2.Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
3.In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.
4.In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
5.Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
6.To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.
High Altitude (3500-6500 ft): No change.


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