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1
Heat oven to 450F
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2
Bake pie crust as directed on box for One-Crust Baked Shell, using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan, and pressing 1 inch up side of pan.
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3
Cool on cooling rack 15 minutes.
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4
Place orange juice in 2-quart saucepan.
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5
Sprinkle gelatin on juice; let stand 5 minutes to soften.
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6
Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved.
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7
Stir in white chocolate until melted and smooth.
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8
Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
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9
In blender or food processor, place thawed raspberries and any juice.
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10
Cover; blend until pureed.
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11
Set strainer over 2-cup measuring cup.
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12
Press puree with back of spoon through strainer to remove seeds.
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13
If necessary, add water to raspberry puree to measure 1/2 cup.
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14
In 1-quart saucepan, mix cornstarch and sugar.
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15
Gradually add raspberry puree.
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16
Cook over low heat, stirring constantly, until thickened.
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17
Fold in fresh raspberries; spread over crust.
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18
Refrigerate 15 minutes.
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19
Meanwhile, in chilled large bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form.
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20
Fold whipped cream into white chocolate mixture.
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21
Spoon and spread over raspberry layer.
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22
Refrigerate about 1 hour or until filling is set.
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23
In 1-quart saucepan, melt semisweet chocolate and butter over low heat, stirring frequently; carefully pour and spread over white chocolate layer.
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24
Refrigerate at least 2 hours until set.
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25
To serve, let stand at room temperature about 30 minutes to soften chocolate layers.
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26
Cover and refrigerate any remaining tart.
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27
Garnish each slice with fresh raspberries and white chocolate curls.
