CHOCOLATE RASPBERRY TART

This dessert, a Chocolate Raspberry Tart* is absolutely scrumptious and another quickie dessert. It can be finished in less than an hour.

The most time is spent waiting for the pie crust to brown, after that it’s microwave, pour, set, sprinkle, done!

Heat oven to 425 degrees.

  • 1 packet of pastry dough or one frozen pie crust.
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup of Eagle Brand, or other sweetened condensed milk.
  • 1 teaspoon vanilla, or favorite flavoring
  • 1 pint fresh raspberries
  • Powdered sugar

Ready-made refrigerated pie pastry (I’ve even used the bottom of a prepared pie crust, thawed it a bit, cut it ½ inch above the circle dough on the bottom, turned that over and crimped the edge. Instant tart.

If you’re using refrigerated pie crust, roll out pastry into a rectangle (about ¼ thick), crimp the sides so the edge is at least ¼ inch higher than the pastry field. Add leftover dough to the edge if pushing doesn’t give you enough height. The pastry field will hold the chocolate and the raspberries so it’s important that this dike run around the edge of the tart.

Prick tart all over with the tines of a fork.

Bake tart in oven 7 to 8 minutes or until golden brown. Remove and cool.

Microwave one cup of semi-sweet chocolate chips with 2/3 cup of Eagle Brand or any sweetened condensed milk.

Add ½ teaspoon of vanilla or favorite flavoring. Mix thoroughly. Pour onto cooled pastry field. Let set for five minutes.

Place raspberries in neat rows on warm chocolate, pressing slightly to make sure they will be held down by the chocolate.

Let cool completely. Sprinkle with powdered sugar.

You’re done, except to serve with some vanilla ice cream or raspberry sorbet.

*Alternatively, if your family doesn’t like chocolate, substitute butterscotch chips and place half walnuts on top, drizzle with butterscotch ice cream sauce. Sprinkle with powdered sugar. Experiment with different flavored chips: mint and peanut butter might be good with an appropriate topping.

Let me know what your favorite is.

Till next time.

Melkam Megeb. Bon appetit. Buen provecho. Mànmàn chī! Guten Appetit! Dober tek! Selamat makan! Nush olsun! Svādiṣṭ khānā