6/26/2007
Chocolate Cream Raspberry Tart
>serves 9<
Graham Cracker Crust:
1 1/2cups finely crushed graham cracker crumbs
1/3cup sugar
1/3~1/2cup melted butter
Tart ingredients:
1 1/2 t unflavored gelatin
1 cup milk, divided
1/2 cup sugar
2 1/2 T cornstarch
2 T unsweetened cocoa
1/8 t salt
1/4 cup semisweet chocolate morsels
3/4 t vanilla extract
1/4 t almond extract
1 1/2 cups frozen whipped topping, thawed
3 cups fresh raspberries
1/4 cup red currant jelly, melted
>how to make<
* Preheat oven to 350 degrees.
* Combine crumbs with sugar and blend in meted butter.
* Press mixture into bottom and up sides of a 9" round removable-bottom tart pan.
* Bake at 350 degrees for 10 minutes; cool on a wire rack.
* Combine gelatin and 1/4 cup milk in a bowl.
* Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan.
* Gradually add 3/4 cup milk, stirring with a whisk.
* Bring milk mixture to a boil over medium heat(about 5 minutes), stirring constantly; cook 1 minute, stirring constantly.
* Remove from heat; add chocolate morsels, stirring until melted. Stir in extracts.
* Add chocolate mixture to gelatin mixture, stirring until gelatin dissolves.
* Place bowl in a large ice-filled bowl for 3 minutes or until chocolate mixture is cool; remove from ice-filled bowl.
* Add whipped topping, stirring gently until well-blended.
* Spoon into tart shell. Arrange raspberries on top of tart.
* Gently brush raspberries with melted jelly. Chill 2 hours.
>serves 9<
Graham Cracker Crust:
1 1/2cups finely crushed graham cracker crumbs
1/3cup sugar
1/3~1/2cup melted butter
Tart ingredients:
1 1/2 t unflavored gelatin
1 cup milk, divided
1/2 cup sugar
2 1/2 T cornstarch
2 T unsweetened cocoa
1/8 t salt
1/4 cup semisweet chocolate morsels
3/4 t vanilla extract
1/4 t almond extract
1 1/2 cups frozen whipped topping, thawed
3 cups fresh raspberries
1/4 cup red currant jelly, melted
>how to make<
* Preheat oven to 350 degrees.
* Combine crumbs with sugar and blend in meted butter.
* Press mixture into bottom and up sides of a 9" round removable-bottom tart pan.
* Bake at 350 degrees for 10 minutes; cool on a wire rack.
* Combine gelatin and 1/4 cup milk in a bowl.
* Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan.
* Gradually add 3/4 cup milk, stirring with a whisk.
* Bring milk mixture to a boil over medium heat(about 5 minutes), stirring constantly; cook 1 minute, stirring constantly.
* Remove from heat; add chocolate morsels, stirring until melted. Stir in extracts.
* Add chocolate mixture to gelatin mixture, stirring until gelatin dissolves.
* Place bowl in a large ice-filled bowl for 3 minutes or until chocolate mixture is cool; remove from ice-filled bowl.
* Add whipped topping, stirring gently until well-blended.
* Spoon into tart shell. Arrange raspberries on top of tart.
* Gently brush raspberries with melted jelly. Chill 2 hours.
