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Raspberry Velvet Tart

Raspberry Velvet Tart recipe
photo by:kraft
20 min
3 hr 30 min
14 servings

What You Need

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

Make It

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 up side of 9-inch tart pan with removable bottom or springform pan. 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.

Kraft Kitchens Tips

White chocolate and raspberries are a winning combination in this special occasion dessert.
Substitute a frozen 9-inch pastry shell, prepared as directed on package, for the homemade crust.
Prepare using drained thawed frozen rapberries.
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