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1
Preheat oven to 350F.
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2
To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.
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3
Place 1 egg white in a small bowl; beat with a fork until frothy.
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4
Add 3 tablespoons on the beaten egg white through food chute with food processor on; process just until combined.
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5
Discard any remaining egg white.
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6
Press the crumb mixture into a 9-inch round removable bottom tart pan or a 9-inch springform pan coated with cooking spray.
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7
Bake at 350F for 7 minutes.
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8
Cool completely on a wire rack.
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9
To prepare the filling, combine milk, 2 tablespoons of sugar and an egg yolk in a small sauce pan.
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10
Sprinkle gelatin evenly over the mixture.
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11
Let stand 5 minutes.
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12
Cook over medium or until gelatin dissolves and mixture begins to thicken, stirring constantly.
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13
Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth.
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14
Scrape white chocolate mixture into a medium bowl.
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15
Place bowl in a large ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly.
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16
(Do not allow gelatin mixture to set).
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17
Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup of whipped topping.
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18
Scrape into prepared crust using a rubber spatula; Spread evenly to edge of the crust.
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19
Cover pan with plastic wrap; chill at least an hour.
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20
To prepare topping, place raspberries in a large bowl.
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21
Remove plastic wrap from tart pan; removes sides of tart pan.
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22
Heat jelly in a small saucepan until melted, stirring constantly.
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23
Remove from heat; stir in juice.
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24
Drizzle jelly mixture over raspberries; toss gently to coat.
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25
Spoon raspberry mixture evenly over filling.
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26
Refrigerate uncovered, 15 minutes.
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27
Garnish with chocolate curls and mint leaves if desired.
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28
calories 184 (29% from fat); fat 6g (sat.
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29
3.1g, mono 0.6g, poly 0.3g); protein 3.6g; carb 30.5g; fiber 3.1g, chol 36mg; IRON 0.5mg; SODIUM 90mg; CALC 60mg.
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30
Taken from Cooking Light, May 2007 Issue.
