Raspberry Velvet Tart

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prep time

20 min

total time

3 hr

makes

photo by:

kraft

recipe by: kraft

What You Need

1 cup flour

1/3 cup sugar

3/4 cup cold butter, divided

1/2 tsp. vanilla

2 pkg. (6 squares each) Baker's White Chocolate, chopped

1/2 cup whipping cream

2 cups fresh raspberries or unsweetened rapberries, thawed, drained

Make It

COMBINE flour and sugar in medium bowl. Cut in 1/2 cup of the butter with pastry blender or two knives until mixture resembles pea-size pieces. Add vanilla; mix well. Shape into ball. Place in 9-inch tart pan or springform pan; press evenly onto bottom and 1 inch up side of pan. Refrigerate 30 min. Preheat oven to 425ºF. Bake crust 10 min.; cool.

MICROWAVE chocolate, cream and remaining 1/4 cup butter on MEDIUM 3 to 4 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.

RESERVE a few raspberries for garnish; spread remaining raspberries evenly onto bottom of crust. Drizzle with chocolate mixture. Refrigerate 2 hours or until firm. Let stand at room temperature about 30 min. before serving. Top with reserved raspberries. Store leftover dessert in refrigerator.

kraft kitchens tips

Shortcut

Substitute a frozen 9-inch pastry shell, prepared as directed on package, for the homemade crust.

Special Extra

Garnish with chocolate curls just before serving. To make curls, microwave 1 additional square Baker's White Chocolate on DEFROST 1 min. Holding the chocolate square bottom-side up, pull a vegetable peeler slowly over the square to make a curl. Repeat to make additional chocolate curls.

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