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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Raspberry Chocolate Tart Recipe

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This recipe for Raspberry Chocolate Tart is from St Michael's Episcopal Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1½ c. Oreo cookie crumbs
¼ c. sugar
4 Tbsp. melted butter
10 inch tart pan with removable bottom or 9 inch pie plate
Filling:
16 oz. semisweet chocolate chips
1 Tbsp. light corn syrup
1 c. heavy cream (8 oz.)
2 pints fresh Raspberries (32 oz.)
Optional:
Whipped cream or vanilla ice cream to garnish
Directions:
Directions:
1. Preheat oven to 350º .
2. Mix the cookie crumbs, melted butter and sugar together and press evenly in tart pan.
3. Bake for 20 minutes.
4. Cool before filling.
5. Place the chocolate chips and corn syrup into a heat proof bowl.
6. Heat cream over low flame until very hot but not boiling.
7. Pour the cream over the chocolate and let sit for four minutes. Then stir to melt chocolate. Keep stirring until the chocolate and cream are combined. (the mixture should look shiny and smooth)
8. Spread one of the pints of raspberries across the bottom of the tart crust.
9. Gently pour the chocolate over the raspberries, and smooth out the top, if necessary.
10. Place in the refrigerator and let set for 2 hours.

Serve with vanilla ice cream

 

 

 

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