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Chocolate Raspberry Tart Recipe

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This recipe for Chocolate Raspberry Tart, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Pisani
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 prepared pie crust
2 T ground almonds
8 oz milk chocolate
1/4 c butter
2 egg yolks
2 c fresh raspberries
2 oz milk chocolate
1/4 c sliced almonds, lightly toasted
1/4 t almond extract

Directions:
Directions:
Take the prepared pie crust and place in a tart pan.
Bake at 350 degrees for 5-7 minutes. Remove and
layer with 2 T ground almonds. Bake for another 5
minutes, remove and set aside.

In the microwave, melt the 8 oz milk chocolate and 1/4 c butter. To this add the beaten egg yolks. Pour into a small saucepan, heat over low for 2-4 miinutes stirring with a whisk until the mixture thickens. Pour the mixture immediately into the baked pie shell and place the raspberries evenly on top of the mixture.

Melt the 2 oz milk chocolate with the 1/4 t
almond extract in the microwave and pour over
the raspberry tart. Sprinkle with the toasted almonds. Refrigerate for at least 1 hour.

Serves: 10-12

Number Of Servings:
Number Of Servings:
About 10-12 slices
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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