Chocolate Cream-Raspberry Tart

Recipe Ingredients

1 cup	146g / 5.1oz	Graham cracker crumbs
3 tablespoons	45ml	Reduced-calorie stick margarine
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Ground cinnamon
1 1/2 teaspoons	7.5ml	Unflavored gelatin
1 cup	237ml	1% low-fat milk - divided
1/2 cup	99g / 3.5oz	Sugar
2 1/2 tablespoons	37ml	Cornstarch
2 tablespoons	30ml	Unsweetened cocoa
1/8 teaspoon	0.6ml	Salt
1/4 cup	27g / 1oz	Semisweet chocolate morsels
3/4 teaspoon	3.8ml	Vanilla extract
1/4 teaspoon	1.3ml	Almond extract
1 1/2 cups	355ml	Reduced-calorie frozen whipped topping - thawed
3 cups	711ml	Fresh raspberries
1/4 cup	15g / 0.5oz	Red currant jelly - melted

Recipe Instructions

Combine first 5 ingredients, and stir well. Press mixture into bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake at 350F for 11 minutes; cool on a wire rack.

Combine gelatin and 1/4 cup milk in a bowl; set aside.

Combine 1/2 cup sugar and next 3 ingredients in a saucepan. Gradually add remaining 3/4 cup milk, stirring with a wire whisk. Bring to a boil over medium-low heat, and cook 1 minute, stirring constantly. Remove from heat; add chocolate morsels, stirring until chocolate melts. Stir in extracts.

Add chocolate mixture to gelatin mixture (in bowl), stirring until gelatin dissolves. Place bowl over a large ice-filled bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add whipped topping, stirring gently until well blended. Spoon evenly into tart shell.

Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours before serving.

Yield: 9 servings (serving size: 1 wedge).

Source:
Cooking Light, May 1994, page 75

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