Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
Stir in mascarpone cheese until mixture is smooth and uniform.
Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
Shave dark chocolate over tart if desired.
>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food processor
eat and stir in white chocolate until melted and smooth.
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
4 x 5-inch rectangular tart pan with removable bottom. Roll
urface to fit a rectangular tart pan (4 x 13 inches
about the size of a chocolate kiss.
Cook for eight
You will need a tart pan with a removable bottom
f 9 1/2\" fluted tart pan with removeable bottom with
ave about 1/2 cup raspberry puree; set it aside and
Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir
ream cheese and the melted chocolate, mixing until well blended. Add
Preheat oven to 325\u00b0.
Grease and flour a Bundt pan or 10-inch tube pan.
In a heavy medium saucepan, combine the chocolate, butter and coffee.
Cook over low heat, stirring until melted and smooth.
Remove the pan from the heat and cool for 15 minutes. Beat in the eggs.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
orm.
Press into a tart pan with a removable bottom
ides of 9-inch-diameter tart pan with removable bottom. Bake
lling pin.
Microwave white chocolate in a small microwave-safe
50 for 12 minutes.
Tart Raspberry Mouse.
Method of Preparation
nto a 10-inch fluted tart pan with a removable bottom
4 x 5-inch rectangular tart pan with removable bottom. Reserve