Chocolate Raspberry Tart With White Chocolate Cream

• 1 tablespoon sugar
• 1 tablespoon unsweetened cocoa
• 6 sheets chocolate graham crackers
• 1 ounce bittersweet chocolate, chopped
• 1 dash salt
• 1 large egg white
• cooking spray
• 1 cup nonfat milk
• 2 tablespoons sugar
• 2 large egg yolks
• 1 (1/4 ounce) envelope unflavored gelatin
• 3 ounces white baking chocolate, chopped
• 1 cup frozen Cool Whip Lite, thawed
• 4 cups fresh raspberries (about 1.5 pints)
• 12 cup apple jelly
• 1 tablespoon fresh lemon juice
• chocolate curls (optional)
• mint leaf (optional)

1. Preheat oven to 350F.
2. To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.
3. Place 1 egg white in a small bowl; beat with a fork until frothy.
4. Add 3 tablespoons on the beaten egg white through food chute with food processor on; process just until combined.
5. Discard any remaining egg white.
6. Press the crumb mixture into a 9-inch round removable bottom tart pan or a 9-inch springform pan coated with cooking spray.
7. Bake at 350F for 7 minutes.
8. Cool completely on a wire rack.
9. To prepare the filling, combine milk, 2 tablespoons of sugar and an egg yolk in a small sauce pan.
10. Sprinkle gelatin evenly over the mixture.
11. Let stand 5 minutes.
12. Cook over medium or until gelatin dissolves and mixture begins to thicken, stirring constantly.
13. Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth.
14. Scrape white chocolate mixture into a medium bowl.
15. Place bowl in a large ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly.
16. (Do not allow gelatin mixture to set).
17. Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup of whipped topping.
18. Scrape into prepared crust using a rubber spatula; Spread evenly to edge of the crust.
19. Cover pan with plastic wrap; chill at least an hour.
20. To prepare topping, place raspberries in a large bowl.
21. Remove plastic wrap from tart pan; removes sides of tart pan.
22. Heat jelly in a small saucepan until melted, stirring constantly.
23. Remove from heat; stir in juice.
24. Drizzle jelly mixture over raspberries; toss gently to coat.
25. Spoon raspberry mixture evenly over filling.
26. Refrigerate uncovered, 15 minutes.
27. Garnish with chocolate curls and mint leaves if desired.
28. calories 184 (29% from fat); fat 6g (sat.
29. 3.1g, mono 0.6g, poly 0.3g); protein 3.6g; carb 30.5g; fiber 3.1g, chol 36mg; IRON 0.5mg; SODIUM 90mg; CALC 60mg.
30. Taken from Cooking Light, May 2007 Issue.

sugar, unsweetened cocoa, crackers, bittersweet chocolate, salt, egg white, cooking spray, nonfat milk, sugar, egg yolks, unflavored gelatin, white baking chocolate, fresh raspberries, apple jelly, lemon juice, chocolate curls, mint leaf

Taken from www.food.com/recipe/chocolate-raspberry-tart-with-white-chocolate-cream-257620 (may not work)