Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven 410 degrees.
  2. 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.
  3. Pat into a tart pan or I used a pizza pan, prick the bottom with a fork.
  4. Brush the egg yolk onto the bottom of the crust (to keep crust from getting soggy).
  5. Bake for 10-15 minutes until edges are lightly brown.
  6. Remove from oven and coool.
  7. Wash berries and dry gently with a paper towel.
  8. Melt chocolate chips (microwave or put a small bowl of chips into a bath of hot water). Mix in honey.
  9. Spread chocolate mixture over the bottom of crust.
  10. Put raspberries onto warm chocolate and press down lightly (hole side down).
  11. Melt preserve and mix in orange juice.
  12. Brush preserve mixture over raspberries and pour any extra over.
  13. 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.