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White Silk Raspberry Tart

With cream cheese and whipped cream, every bite of this raspberry-topped tart is as smooth as silk!

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( 151 Ratings)

151 Ratings

5 Stars 15%

4 Stars 36%

3 Stars 38%

2 Stars 10%

1 Stars

Member Reviews ( 3 )

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Prep Time 30 min
Total Time 4 hr 30 min
Servings 12

Ingredients

20: creme-filled chocolate sandwich cookies, crushed (2 cups)

1/4: cup butter or margarine, melted

1: package (6 oz) white chocolate baking bars, chopped

2: cups whipping cream

1: teaspoon vanilla

1: package (8 oz) cream cheese, softened

1: package (10 oz) frozen raspberries in syrup, thawed

2: teaspoons cornstarch

1: cup fresh raspberries

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Directions

1 Heat oven to 375°F. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
2 Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.
4 In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
5 Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
6 To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 18g, 18% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 75mg; 75%;
Sodium: 220mg; 220%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 3g 3% Sugars 22g 22% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 7/13/2012 11:34:58 AM REPORT ABUSE v520 said:

Rating:

Sounds sooo good, unfortunately tastes waay diferent. I am not happy with the way it turned out and will never make it again =(

This reply was: Helpful Inspiring

Posted 7/24/2010 11:53:53 AM REPORT ABUSE Humanbean said:

Rating:

This is an easy recipe. I changed a few things to make it even easier. I drained a 10z package of frozen rasberries and added the cornstarch to the rasberry juice to spoon over the dessert. I put the drained rasberries right into the mixture. I also substituted two ready-made chocolate pie crusts for the crushed cookies. The batter is enough for two pies.

This reply was: Helpful Inspiring

Posted 2/19/2010 1:12:18 PM REPORT ABUSE snowgoddessao said:

Rating:

This was so easy to make and was very tasty. I deviated a bit from the recipe. I used gluten-free cookies as well as cooked thawed frozen raspberries (no syrup) and kept the seeds (my preference) for the topping. For me the ingredients were a bit expensive, but the result was totally worth the cost.

This reply was: Helpful Inspiring