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How to Make Flan
Peruvian Arroz con Pollo
White Chocolate and Raspberry Tart
white chocolate and raspberry tart
Pillsbury™ refrigerated pie crust, softened as directed on box
cup whipping cream
oz premium white chocolate bars, coarsely chopped (do not use white vanilla baking chips)
cups fresh raspberries
cup semisweet chocolate chips
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom. Trim edge if necessary.
Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
In 2-quart saucepan, heat whipping cream and butter over medium-low heat, stirring constantly, until butter is melted. Reduce heat to low; stir in white chocolate until melted and smooth. Remove from heat; cool 10 minutes.
Place raspberries in crust. Stir white chocolate mixture; pour over raspberries. Refrigerate 2 hours or until mixture is set. Remove sides of pan.
In small resealable freezer plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 30 seconds; squeeze bag. Microwave 15 to 30 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over tart. Refrigerate at least 30 minutes until chocolate is set.
Cut tart into 8 wedges. Cover and refrigerate any remaining tart.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 2 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 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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