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Recipe: White Christmas Tart
3 tablespoons margarine or butter
3 tablespoons vegetable shortening
½ cup sugar
¾ teaspoon vanilla extract
1 / 8 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup flour
2 teaspoons unflavored gelatin
2 tablespoons water
¼ cup sugar
¼ cup cornstarch
1½ cups milk
1½ cups white chocolate chips
1 teaspoon vanilla
¾ cup whipping cream
2 tablespoons powdered sugar
1 (10-ounce) package frozen raspberries in light syrup, defrosted
1. To prepare the tart shell: Spray a 9-inch removable bottomed tart pan with a nonstick cooking spray. Combine the butter, shortening, sugar, vanilla and salt in a food processor; process until creamy. Add the cocoa and process until the mixture is a dark, smooth paste. Add the flour and pulse just to incorporate. (The dough will be crumbly. Press to hold it together.) Transfer to a piece of wax paper, wrap and refrigerate 30 minutes.
2. Remove the dough from refrigeration. Roll between sheets of plastic wrap to about 1 / 8-inch thickness and about 11 inches in diameter. Peel away the top sheet of plastic and pick up the dough with the bottom sheet. Invert into the prepared tart pan and press the dough carefully into the pan, using the plastic wrap. Remove the plastic and pinch off the dough at the upper rim. Patch the dough if necessary with dough scraps. Refrigerate until chilled.
3. Prick the bottom of the shell. Bake in a preheated 375-degree oven 20 minutes; the shell will still look slightly underdone in the center. Cool on a rack.
4. To prepare the filling: In a small saucepan combine the gelatin and water; set aside five minutes. Place on low heat to liquefy.
5. In a medium saucepan combine the sugar and cornstarch. Add the milk gradually, stirring over medium heat until the mixture boils. Boil one minute, stirring constantly. Stir in the gelatin. Remove from the heat and stir in the white chocolate and vanilla. Transfer to a bowl and press a piece of wax paper on the top. Cool to room temperature.
6. When the filling is cool, whip the cream with the powdered sugar until soft peaks form. Fold into the filling and spoon into the tart shell. Refrigerate. When set cover loosely. (The tart can be prepared 24 hours in advance.)
7. To prepare the sauce: Purée the raspberries and syrup in a food processor or blender. Strain through a fine sieve. Refrigerate, covered, until ready to serve.
8. Serve spoonfuls of the sauce to the side of each serving of tart.
Adapted by The Seattle Times in 1993: Tart shell from “Cocolat — Extraordinary Chocolate Desserts” by Alice Medrich; filling from “Pillsbury’s Complete Book of Baking.”