Prep 30 mins
Cook 15 mins
I love chocolate and raspberries together. But I don't like the tarts with the soggy custard stuff because they get soggy. So I made one without to test on my friends and neighbors. They loved it.
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons granulated sugar
- 1⁄2 teaspoon salt
- 2 tablespoons cold 1% milk
- 1⁄2 cup canola oil
- 1 egg yolk
- 1 cup semi-sweet chocolate chips
- 2 tablespoons honey
- 20 ounces fresh raspberries
- 5 tablespoons blackberries or 5 tablespoons apricots, preserve
- 1 tablespoon orange juice
- Preheat oven 410 degrees.
- Sift together flour, sugar and salt. In a small bowl, beat milk into canola oil with fork until frothy. Form a well in flour mixture. Add canola oil mixture and combine gently with a fork until crumbly.
- Pat into a tart pan or I used a pizza pan, prick the bottom with a fork.
- Brush the egg yolk onto the bottom of the crust (to keep crust from getting soggy).
- Bake for 10-15 minutes until edges are lightly brown.
- Remove from oven and coool.
- Wash berries and dry gently with a paper towel.
- Melt chocolate chips (microwave or put a small bowl of chips into a bath of hot water). Mix in honey.
- Spread chocolate mixture over the bottom of crust.
- Put raspberries onto warm chocolate and press down lightly (hole side down).
- Melt preserve and mix in orange juice.
- Brush preserve mixture over raspberries and pour any extra over.
- Cool and serve. This is best eaten within 2 days of preparation as the berries go bad quickly. I don't like to refrigerate because the crust gets soggy.