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Raspberry Velvet Tart
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Raspberry Velvet Tart

3 Hr(s) 30 Min(s)
20 Min(s) Prep
3 Hr(s) 10 Min(s) Cook
Combine white chocolate and whipping cream for the filling of our Raspberry Velvet Tart. This Raspberry Velvet Tart is sure to garner some compliments.
What You Need
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14 servings
Original recipe yields 14 servings
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
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Let's Make It
1
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.
2
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.
3
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.
4
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.
Kitchen Tips
Tip 1
Size Wise
White chocolate and raspberries are a winning combination in this special occasion dessert.
Tip 2
Shortcut
Substitute a frozen 9-inch pastry shell, prepared as directed on package, for the homemade crust.
Tip 3
How to Make Chocolate Curls
Warm remaining chocolate by microwaving it on HIGH for a few seconds or just until you can smudge it with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make delicate curls.
Tip 4
Substitute
Prepare using drained thawed frozen rapberries.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 90mg
4%
Total Carbohydrates 28g
10%
Dietary Fibers 1g
4%
Sugars 20g
40%
Protein 3g
6%
Vitamin A
15%
Vitamin C
6%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
14 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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