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Desserts

Raspberry Velvet Tart

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

What You Need

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

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

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