squares (1 ounce each) semi-sweet or bittersweet chocolate, chopped
8
ounces premium white chocolate, chopped
2
pints fresh raspberries
In large bowl, with electric mixer, beat flour, sugar and I Can't Believe It's Not Butter!® Spread until mixture is size of small peas. Add egg yolks and water and beat until mixture forms a dough. Shape into a ball, then flatten into large circle. Wrap in plastic wrap and chill until firm, about 1 hour.
Preheat oven to 375°F. On floured surface, roll dough into 10-inch circle. Lift and press into 10-inch tart pan. Bake 15 minutes or until golden. On wire rack, cool completely.
Meanwhile, in 1-quart saucepan, bring 2/3 cup cream just to a boil over low heat. Remove from heat and stir in semi-sweet chocolate until completely melted. Pour into prepared crust. Refrigerate 20 minutes or just until firm.
In another 1-quart saucepan, bring remaining 2/3 cup cream just to a boil over low heat. Stir in white chocolate and continue stirring until completely melted. Pour white chocolate mixture over dark chocolate. Refrigerate 20 minutes or just until firm. Arrange raspberries on top and refrigerate overnight.
Click here for printable version