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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 - Williams Lake
Chocolate-Raspberry-Cream-Tart_600x360.jpg
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
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Crisco - Shortening - All-Vegetable, 454 Gram
rewards logoFree with 2400 Points Redeemed
$4.59$1.01/100g
½ cup (125 mL) granulated sugar
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Rogers - Fine Granulated Sugar, 1 Kilogram
$3.99$0.40/100g
1 ¾ cups (425 mL) Robin Hood® Original All Purpose Flour
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Robin Hood - All Purpose Flour, Original, 1 Kilogram
$4.19$0.42/100g
¼ cup (50 mL) corn starch
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Fleischmann's - Fleischmanns Canada Corn Starch, 454 Gram
$4.59$1.01/100g
2 ½ cups (625 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
an image
Carnation - Evaporated Milk, 354 Millilitre
$2.59$0.73/100ml
¾ cup (175 mL) granulated sugar
an image
Rogers - Fine Granulated Sugar, 1 Kilogram
$3.99$0.40/100g
¼ cup (50 mL) corn starch
an image
Fleischmann's - Fleischmanns Canada Corn Starch, 454 Gram
$4.59$1.01/100g
2 tbsp (30 mL) cocoa powder
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Fry's - Premium Cocoa, 454 Gram
rewards logoFree with 5000 Points Redeemed
$9.89$2.18/100g
2 eggs
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Western Family - Large Size White Eggs, 12 Each
rewards logoFree with 1800 Points Redeemed
$3.59$0.30 each
8 oz (226 g) semi-sweet chocolate chips
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Western Family - Pure Semi Sweet Chocolate Chips, 300 Gram
$3.79 was $4.39$1.26/100g
1 tbsp (15 mL) vanilla extract
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Club House - Artificial Vanilla Extract, 250 Millilitre
rewards logoFree with 3800 Points Redeemed
$6.99 was $7.79$2.80/100ml
2 cups (500 mL) fresh raspberries
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Raspberries - Fresh, 1 Pint, 12 Ounce
$7.99 was $8.99$2.35/100g

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.