White and Dark Chocolate Raspberry Tart

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 tablespoons orange juice
1 teaspoon unflavored gelatin
1 1/2 cups whipping cream
1 package (6 oz) white chocolate baking bars, chopped
1 bag (10 or 12 oz) frozen whole raspberries, thawed, juice reserved
1 tablespoon cornstarch
1 tablespoon sugar
1 cup fresh raspberries, if desired
2 oz semisweet baking chocolate, cut into pieces
2 tablespoons butter or margarine


Steps
1
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.
2
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.
3
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.
4
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.
5
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.

(http://www.pillsbury.com)