Chocolate Raspberry Tart

"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."
 
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Ready In:
45mins
Ingredients:
11
Yields:
1 tart
Serves:
8
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ingredients

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directions

  • 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.

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