Cherry Cobbler...Cream and Chocolate Raspberry Tart

CHERRY COBBLER

Ingredients:

1/2 cup butter
 1 cup all-purpose flour
1 cup white sugar
 1 teaspoon baking powder
 1 cup milk
2 cups pitted sour cherries
 3/4 cup white sugar 1 tablespoon all-purpose flour


Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean. Serve warm ; nice with ice-cream.

CREAM AND CHOCOLATE RASPBERRY TART

Ingredients:
½ pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
2 tbsp (25 mL) orange juice
1 tsp unflavoured gelatin
1 ½ cups (375 mL) whipping cream
6 squares (1 oz/28 g each) white chocolate baking bars, chopped
1 pkg (300 g) frozen whole raspberries, thawed, juice reserved
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) sugar
1 cup (250 mL) fresh raspberries
2 squares (1 oz/28 g each) semisweet baking chocolate, cut into pieces
2 tbsp (25 mL) butter or margarine

Method:
Heat oven to 450°F. 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. Cool on cooling rack 15 minutes.
Place orange juice in 2-quart saucepan. Sprinkle gelatin on juice; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
In blender or food processor, place thawed raspberries and any juice. Cover; blend until pureed. Set strainer over 2-cup measuring cup. Press puree with back of spoon through strainer to remove seeds. If necessary, add water to raspberry puree to measure 1/2 cup. In 1-quart saucepan, mix cornstarch and sugar. Gradually add raspberry puree. Cook over low heat, stirring constantly, until thickened. Fold in fresh raspberries; spread over crust. Refrigerate 15 minutes.
Meanwhile, in chilled large bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon and spread over raspberry layer. Refrigerate about 1 hour or until filling is set.
In 1-quart saucepan, melt semisweet chocolate and butter over low heat, stirring frequently; carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers. Cover and refrigerate any remaining tart. Garnish each slice with fresh raspberries and white chocolate curls, if desired.