Raspberry Chocolate Cream TartRaspberry Chocolate Cream Tart
Raspberry Chocolate Cream Tart
Raspberry Chocolate Cream Tart
With a combination of fresh raspberries and a rich chocolate cream – this delicious tart is a dream!
Recipe courtesy of Robin Hood® Baking
Recipe courtesy of Robin Hood® Baking
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Recipe - Red Deer - North
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Raspberry Chocolate Cream Tart
Prep Time40 Minutes
Servings10
Cook Time15 Minutes
0
Ingredients
1 cup (250 mL) Crisco® All-Vegetable Shortening
½ cup (125 mL) granulated sugar
1 ¾ cups (425 mL) Robin Hood® Original All Purpose Flour
¼ cup (50 mL) corn starch
2 ½ cups (625 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
¾ cup (175 mL) granulated sugar
¼ cup (50 mL) corn starch
2 tbsp (30 mL) cocoa powder
2 eggs
8 oz (226 g) semi-sweet chocolate chips
1 tbsp (15 mL) vanilla extract
2 cups (500 mL) fresh raspberries
Directions

Pastry: Preheat oven to 425°F (220°C). Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11” (28 cm) flan pan with removeable bottom. Prick bottom and sides with a fork. Bake in preheated oven, 15 minutes.

Filling: Heat 2 cups (500 mL) evaporated milk in medium saucepan over medium heat. Combine sugar, cornstarch and cocoa in a medium heat proof bowl. Whisk in remaining ½ cup (125 mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Pour mixture into saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. Meanwhile, place chocolate in a large heat proof bowl. Strain hot mixture through a sieve over chocolate. Stir until chocolate melts and mixture is smooth. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold. Spoon cold mixture into pie crust and garnish with raspberries. Refrigerate for at least 1 hour before serving.

40 minutes
Prep Time
15 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
1 cup (250 mL) Crisco® All-Vegetable Shortening
Not Available
½ cup (125 mL) granulated sugar
Rogers - Fine Granulated Sugar
Rogers - Fine Granulated Sugar, 1 Kilogram
$2.49$0.25/100g
1 ¾ cups (425 mL) Robin Hood® Original All Purpose Flour
Robin Hood - All Purpose Flour, Original
Robin Hood - All Purpose Flour, Original, 1 Kilogram
$5.99$0.60/100g
¼ cup (50 mL) corn starch
Fleischmann's - Canada Corn Starch
Fleischmann's - Canada Corn Starch, 454 Gram
$4.49$0.99/100g
2 ½ cups (625 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
Nestle - Carnation Evaporated Milk
Nestle - Carnation Evaporated Milk, 354 Millilitre
$3.79$1.07/100ml
¾ cup (175 mL) granulated sugar
Rogers - Fine Granulated Sugar
Rogers - Fine Granulated Sugar, 1 Kilogram
$2.49$0.25/100g
¼ cup (50 mL) corn starch
Fleischmann's - Canada Corn Starch
Fleischmann's - Canada Corn Starch, 454 Gram
$4.49$0.99/100g
2 tbsp (30 mL) cocoa powder
Fry's - Premium Cocoa
Fry's - Premium Cocoa, 454 Gram
$12.99$2.86/100g
2 eggs
Western Family - Large Size White Eggs
Western Family - Large Size White Eggs, 12 Each
rewards logoFree with 3000 Points Redeemed
$4.29$0.36 each
8 oz (226 g) semi-sweet chocolate chips
Western Family - Pure Semi Sweet Chocolate Chips
Western Family - Pure Semi Sweet Chocolate Chips, 300 Gram
rewards logoFree with 3100 Points Redeemed
$4.89$1.63/100g
1 tbsp (15 mL) vanilla extract
Not Available
2 cups (500 mL) fresh raspberries
Not Available

Directions

Pastry: Preheat oven to 425°F (220°C). Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11” (28 cm) flan pan with removeable bottom. Prick bottom and sides with a fork. Bake in preheated oven, 15 minutes.

Filling: Heat 2 cups (500 mL) evaporated milk in medium saucepan over medium heat. Combine sugar, cornstarch and cocoa in a medium heat proof bowl. Whisk in remaining ½ cup (125 mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Pour mixture into saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. Meanwhile, place chocolate in a large heat proof bowl. Strain hot mixture through a sieve over chocolate. Stir until chocolate melts and mixture is smooth. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold. Spoon cold mixture into pie crust and garnish with raspberries. Refrigerate for at least 1 hour before serving.