Chocolate Raspberry Tart with White Chocolate Cream

Ingredients

• 0.5 cup apple jelly 
• 3 ounces baker's chocolate white chopped
• 1 ounce bittersweet chocolate chopped
• 1 large egg whites 
• 2 large egg yolk 
• 1 cup skim milk fat-free
• 1 envelope gelatin powder unflavored
• 6  graham crackers 
• 1 tablespoon juice of lemon fresh
• 4 cups raspberries fresh ()
• 1 Dash salt 
• 1 tablespoon sugar 
• 2 tablespoons sugar 
• 1 teaspoon cocoa powder unsweetened
• 1 cup non-dairy whipped topping light frozen thawed reduced-calorie (such as Cool Whip)

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• wire rack
• plastic wrap
• spatula
• springform pan
• tart form

Directions

1. Preheat oven to 35
2. To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.
3. Place 1 egg white in a small bowl; beat with a fork until frothy.
4. Add 3 tablespoons of the beaten egg white through food chute with food processor on; process just until combined. Discard any remaining egg white. Press the crumb mixture into a 9-inch round removable-bottom tart pan or a 9-inch springform pan coated with cooking spray.
5. Bake at 350 for 7 minutes. Cool completely on a wire rack.
6. To prepare the filling, combine milk, 2 tablespoons sugar, and egg yolks in a small saucepan.
7. Sprinkle gelatin evenly over milk mixture.
8. Let stand 5 minutes. Cook over medium heat 5 minutes or until gelatin dissolves and mixture begins to thicken, stirring constantly.
9. Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth. Scrape white chocolate mixture into a medium bowl.
10. Place bowl in a larger ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly (do not allow gelatin mixture to set). Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup whipped topping.
11. Scrape into prepared crust using a rubber spatula; spread evenly to edge of crust. Cover pan with plastic wrap; chill at least 1 hour.
12. To prepare topping, place raspberries in a large bowl.
13. Remove plastic wrap from tart pan; remove sides of tart pan.
14. Heat jelly in a small saucepan until melted, stirring constantly.
15. Remove from heat; stir in juice.
16. Drizzle jelly mixture over raspberries; toss gently to coat. Spoon raspberry mixture evenly over filling. Refrigerate, uncovered, 15 minutes.
17. Garnish with chocolate curls and mint leaves, if desired.