Chocolate raspberry tart
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Chocolate raspberry tart
  Chocolate    No-bake    Tarts  
Last updated 6/12/2012 1:15:53 AM. Recipe ID 45488. Report a problem with this recipe.
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      Title: Chocolate raspberry tart
 Categories: Desserts, No bake, Pies
      Yield: 6 Servings
 
      1    Baked Pie Crust
      1 pk (10 Oz) Frozen Raspberries;
           -Thawed
      1 tb Cornstarch
      1 tb Sugar
      1 c  Fresh Raspberries; If
           -Desired
    1/2 c  Butter; Softened
    1/3 c  Sugar
      4 oz White Chocolate; Melted
      2    Eggs
      2 oz (2 Squares) Semi-Sweet
           -Chocolate
      2 tb Butter
 
  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 1/2 cup butter
  and 1/3 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 




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Recipe ID 45488 (Apr 03, 2005)

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