Chocolate Raspberry Tart on a Sugar Cookie Crust!
I love to bake. I mean all of those yummy ingredients that come together in something decadent and delicious, well who wouldn’t?
What I love more about baking is how it lets my creative side come out. You know, that whole left brain/right brain thing?
I’ve been carrying this recipe for a Chocolate Raspberry Tart around for ages. I clipped it somewhere and it was an ad for Sealtest Dairy products here in Canada. The recipe called for a regular pie crust as a base in the tart pan. But you know me….don’tcha!
I love using different pie crusts for classic recipes.
My Vanilla Berry Tart is made on a sugar cookie crust. I made it last winter when we had just heard we were having a new grandchild, and now it’s December and our Lulu is here!
Making this delicious tart requires a little bit of planning, as you make it in two steps. First the sugar cookie crust, and then the filling.
I also used a tart pan. You can use a pie plate too – I just prefer the look of the tart and the ease of getting it out of the pan. However I made this delicious tart for Christmas Eve and I barely had it out of the pan before it was eaten all up!
Now I’ve included a recipe for the sugar cookie crust and it’s really easy, I found it online at Baking Bites. If you want something even easier – you can buy sugar cookie pie crust mixes. Just add water and stir. I used one for my Vanilla Berry Tart recipe and it was great – everyone loved it!
1 prepared sugar cookie pie crust for a 9″ pie
8 oz semi-sweet chocolate, chopped
1 cup whipping cream
1/2 cup sour cream
3 egg yolks
2 cups fresh raspberries
Prep time 15 minutes
Cooking time 30 minutes
This Chocolate Raspberry Tart recipe is so easy, this will become your go-to when asked to bring an item to a pot-luck!
Instructions for Sugar Cookie Pie Crust (Baking Bites)
1/3 cup sugar
1/2 cup butter, room temperature
1 1/4 cups all purpose flour
1/4 tsp salt
2 tbsp milk (low fat is fine)
1 tsp vanilla extract (optional)
Preheat oven to 375F.
In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers).
Pour dough into a 9 or 10-inch tart pan and press it up the sides, making sure the layer on the bottom is even.
Bake for 15-20 minutes, until crust is set and firm at the edges. Be sure to check your oven at the 15 minute mark so that the crust doesn’t overcook. While your tart crust is cooling, carry on with the instructions below.
Chocolate Rasperry Tart Prep:
Preheat oven to 350F
Place sugar cookie pie crust in a 9″ tart pan with a removable bottom, Prick with fork
Place a sheet of parchment paper on top and fill with dried beans or pie beads to keep the pie crust from shrinking or slipping down into the pan
Bake for 15 minutes until golden
Reduce temp to 300F
Melt the chocolate and whipping cream in a double boiler or in a pot over low heat, stirring oven until smoothly blended.
Stir in sour cream
Transfer to a large bowl
Add egg yolks one at a time, beating well after each egg yolk
Fold in 1 cup of raspberries
Pour into the baked tart shell
Bake 25 to 30 minutes or until filling is set.
Remove tart from pan. Scatter remaining raspberries on top.
Garnish with fresh mint.
Classic Quiche For the Best Brunch Ever!
Serve Quiche to your friends at the next Brunch! Brunches are so popular these days, with friends meeting at a number of popular spots around town. But often eating out means reservations, and if not, waiting in long lineups to get in!
Waiting in line to wait to eat is not my idea of good time, and certainly not for my friends. So I prefer to host a brunch in our home, a wonderful way to entertain.
It’s always on the weekend, the house is usually cleaned up and it gives me a chance to really spend time with friends and family since the cleanup is a breeze and can be left until later.
I love to fuss with the table – my grandmother and mother taught me this. Real cloth napkins, fun place mats or tablecloths, fresh flowers and my best dishes!
I remember the first brunch I hosted so many years ago. I was determined to serve Eggs Benedict and had never made Hollandaise sauce in my life.
My best friend arrived a few minutes before and started to laugh as soon as she came into the kitchen. There I was, with every saucepan I owned either on the stove or in the sink, trying to follow an elaborate recipe from a French cookbook! My friend Connie saved the day, whipped up the hollandaise in one small pan, and the brunch was a huge success.
So my lesson was learned, and I turned my attention to where my talents did lie – and that was baking delicious pies and tarts. Quiche is really an egg pie with lots of yummy ingredients.
My idea of a successful menu allows for many foods to be prepared ahead and frozen – especially my famous Quiche! With that main item out of the way, I can concentrate on other items, like different types of salads, antipasto, whatever I choose.
So here is my Quiche recipe for you to enjoy.
It makes enough for six hungry guests and has been served to family and friends for many years!
1 deep dish shortcrust pastry – 9.5 or 10” pie plate
½ lb thick cut bacon
8 large eggs
1 c heavy cream
2 small cooking onions finely chopped
1 tbsp unsalted butter
1 lb Gruyere or Edam cheese – cut into small cubes ( 1 ½ to 2 c)
¼ tsp nutmeg
Salt and pepper
Optional: 1 cup of frozen spinach – thawed and well drained.
Cook the bacon and drain it on paper towel. Once cool, break into small pieces and set aside.
Sautee the onion in a separate pan with the butter until softened and the onion looks clear or transparent.
In a large bowl beat the eggs, then add the heavy cream, nutmeg and salt and pepper. Add the onion and bacon. Fold in the cheese.
Pour into the pie shell, making sure the mixture is just below the rim of the crust. The quiche will expand a bit while it is cooking and you don’t want a messy oven!
Bake at 350F for 50-60 minutes. The quiche is done when you stick a fork in the center and it comes out clean.
To freeze: wrap in two layers of heavy aluminum foil for up to a week.
Substitutes: instead of bacon, you can put in broccoli, or asparagus – be creative!
Would you like to learn to make pastry and create a delicious pie in no time at all? Be sure to check out both of my pie crust posts – Five Easy Steps To Perfect Pie Crust – or How To Make Perfect Flaky Pie Crust!
The best homemade pumpkin pie recipe ever! This is a homemade pumpkin pie from scratch too!
And when I say I eat it for Breakfast, Lunch and Dinner, you know I mean it. I’ve been known to savor a slice of pie for breakfast, standing over the sink. You too? It really tastes so much better that way.
Family celebrations just wouldn’t be complete without a homemade pumpkin pie.
This classic dessert is the star of many family celebrations like Thanksgiving, Christmas and Easter. Just the thought of the heady aroma of spice and sweetness that fill our homes at that time makes me really want a slice of that pie RIGHT NOW!
Some folks love their homemade pumpkin pie wreathed in whipped cream. Or ice cream.
Just the pie for me thanks.
Oh and is there enough for seconds?
I’ll be back for more.
Pumpkin is actually a vegetable and typically synonymous with Autumn, giving thanks and Hallowe’en! Part of the squash family you can cook the meat of the pumpkin down (peeled and diced) and once that is done – puree it in the food processor. That’s how to make homemade pumpkin pie from a real pumpkin.
But in today’s busy world, few of us have time for all of that effort, when cooked pumpkin is available all year long at the grocery store – in a can. So while I believe that this is the best homemade pumpkin pie recipe from scratch – it is so much better than the canned pumpkin pie filling they have in the store.
The most famous brand of cooked pumpkin is Libby’s and you can find Libby’s pumpkin pie filling just about anywhere. And the company is super famous for it’s Libby’s pumpkin pie recipe on the can!
In fact, I think that’s where my Mom’s pumpkin pie recipe originates from.
Besides I would much rather spend the time save by going outdoors for a walk with my grandchildren and the dogs, that feverishly cooking over a hot stove. You know what I mean.
This is also one of those great pie recipes that you can make a couple of days ahead. It will keep up to a week in your refrigerator. I’ve frozen pumpkin pies too and they’ve been fine. You may want to warm them up in the oven – around 300F for 10 to 15 minutes.
I think pumpkin pie is where my passion for baking and pies actually began. Yes this was another one of those pies baked by Grandma – but I learned to enjoy my Mom’s homemade pumpkin pie even more.
Grandma’s tended to be a dark version that you often see and very spicy.
Mom’s homemade pumpkin pie recipe was lighter in color, with a lovely blend of spice and sweetness.
Hands down it was the best. So much so that when I went away to college – a full pumpkin pie would travel back to school with me. I was really popular after a long weekend at home!
We’ve got you covered, right here and there’s a video to help!
Fast forward a few years and pie became a staple in our family catering business menu. The bulk of our business was banquet catering – for weddings, sports and business events. Mom’s homemade pumpkin pie recipe was always asked for so we usually planned on making enough so that most could have seconds. You really can’t eat just one piece of pumpkin pie!
When combining the pumpkin, eggs, sugar, milk, flour and spices, make sure you mix all ingredients really well – using either a hand mixer or a large food processor with a really deep bowl.
I’ve always used 2% milk (and suggested sour cream) however there are lots of homemade pumpkin pie recipes that used either condensed milk or heavy whipping cream. Our Kahlua Pumpkin Pie recipe used condensed milk and it is so yummy!
Since I’ve probably baked a few hundred pumpkin pies during my forty years as a baker I do have a couple of important tips!
- This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
- Want to use your own homemade pumpkin pie spice? You can get that recipe right here!
- When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
- There is no need to Blind Bake (pre-bake) the pie shell. This recipe temperature and time is perfect.
- Let your homemade pumpkin pie cool in the oven to prevent cracking.
Hands down the easiest and most delicious pumpkin pie recipe I have ever made. Lightly spiced, using milk and eggs, it is rich and creamy and you will be more than happy with the result!
Calories: 352 kcal
One deep dish or two 9” unbaked shortcrust
or use 2 cups sour cream!
heaping, or gluten free flour!
Mix all ingredients really well – using either a hand mixer or food processor.
Tip: This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
Fill pastry recipe pie shell ¾ full, the filling will expand as it cooks.
Bake at 350 for 50-60 minutes, depending on your oven
Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.
Prep time does not include making the piecrust - just rolling it out and filling. You could add another 30 minutes for that.
Serve warm with real whipped cream!
Homemade Pumpkin Pie Recipe
Amount Per Serving
Calories from Fat 72
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Total Carbohydrates 65g
* Percent Daily Values are based on a 2000 calorie diet.
You may also enjoy:
The Secret To Perfect Flaky Pie Crust.
Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!
OR Best Gluten Free Pumpkin Pie Recipe
Apple Pie Muffin Recipe
We all love easy muffin recipes and this is a great one using freshly chopped apples! I like to use Granny Smith apples, like the ones shown here – but any apple that is good for baking will do.
I love this apple pie muffin recipe as a healthy choice that I can grab and go – on my way to work, the golf course, or out to walk the dogs!
They are so full of flavor and of course a little brown sugar never hurt anyone, am I right?
What’s the secret to light fluffy muffins? The trick to making muffins that are light in texture and rise beautifully is less is more. What I mean by that is muffin batter requires very little mixing. Just fold the ingredients until everything is moistened, but don’t over mix. It took me a while to learn this! I would beat up the batter until it was very smooth, and then end up with very tough and chewy muffins. Not so good!
Drop the muffin batter by spoonfuls into your greased muffin tin. In a pinch you could make this apple pie muffin recipe with prepared apple pie filling, but this recipe only takes one really large apple so chopping it up takes no time at all.
This recipes come from my Grandma’s Recipe Book. She kept all kinds of handwritten recipes, on cards, backs of envelopes, anything at all really. See the recipe in the image above? My Grandma wrote that. And even though I have most of her recipes electronically, nothing will make me get rid of this special treasure!
A freshly baked batch of homemade muffins makes a wonderful gift for a special friend and a great way to enjoy Saturday coffee shop n the deck with your neighbors.
A moist but light muffin, packed full of fresh apples and loaded with flavor!
egg - beaten
all purpose flour
or whole wheat if you prefer
Cream butter, sugar and egg
Mix the dry ingredients separately, then fold into the wet ingredients - but don't over stir
Mix in apples
sprinkle a small amount of brown sugar and cinnamon on top
Bake at 375F/xxC for 20 to 25 minutes until golden -
Makes 8 large muffins or 12 small ones.
Easy Iced Coffee and Cream Pie?
You really have to make this! A pie that tastes like an iced cappuccino and is a cool, yummy summertime treat – one Iced Coffee and Cream Pie just won’t be enough! Do you like chocolate, vanilla, coffee,and toffee? Then you will love this wickedly delicious ice cream pie with a crunchy oreo style crust that will disappear in minutes. It really did!
Yesterday was our annual Golf Tournament at the Double M, and we were all asked to take a dish to contribute to the buffet. Of course I was making another Pies of Summer creation – this time a confection of frosty chocolate, coffee and toffee flavours… Iced Coffee and Cream.
Yum Yum! I started to cut it on the buffet table, and honestly people were lining up to get a piece! So here it is – just for you, so easy to put together, I made it while my husband was barbecuing dinner!
Iced Coffee and Cream Pie? A pie that tastes like an iced cappuccino and is a cool, yummy treat - one slice just won't be enough!
chocolate cream filled sandwich cookies
1 litre chocolate ice cream
250 ml coffee liqueur
1 litre whipped cream – sweetened with sugar** (see below for tip!)
1 litre vanilla ice cream
500 ml crushed Heath Bars (Skor in Canada)I used 6 bars in total
Mixed crush cookies use your food processor with melted butter and press into 9” pie plate
Chill while preparing the filling
Stir chocolate ice cream to soften and blend in ¼ c of the coffee liqueur
Spoon into pie shell
Sprinkle with crushed Heath bars and put in the freezer for 30 minutes
(NB: the chocolate ice cream layer must be solid before the vanilla layer is added)
Soften vanilla ice cream and ¼ c of coffee liqueur
Spoon over the chocolate mixture
Garnish by piping whipped cream around the pie - I went around the pie twice
Sprinkle another crushed Heath bar in the centre
Cut into wedges and drizzle some coffee liqueur over the top
A coffee lover’s dream!! What a wonderful dessert to serve when friends pop in and so easy.
Cook time is freezing overnight.
**I substituted piping the fresh whipped cream for the real whipped cream that comes in a can. Just personal preference, whipping cream really doesn’t take much time – and you need to have a piping sleeve to do the job. Using the real whipped cream in the can took literally seconds!
What a beautiful presentation….
Salted caramel, chocolate and crunchy toffee in a creamy caramel mousse! It doesn’t get much better does it? This recipe is so easy to make, from the puff pastry shells to the delicious creamy mousse.
I first made this salted caramel mousse many years ago, first just as a mousse, then as a pie. The presentation was gorgeous – drizzled chocolate on a modern crystal serving dish, then layering in the mousse. It was very dramatic!
I’ve modified the recipe since then to make it much easier. We are all busy and you can fit making this awesome dessert into a very small window of time – you know what I mean! The salted caramel & chocolate mousse that results is a showstopper that was an even bigger hit with my family & friends this weekend, and of course they all wanted the recipe. And now you have it too. I think you will really, really love it.
The puff pastry cups are so easy too. Only six ingredients – From start to finish this delicious sweet treat took only 30 minutes, with some chilling time in between.
1 package of caramel pudding and pie filling
3 cups Milk
6 Heath bars (Skor in Canada) crushed
½ cup chocolate chunks (I use dark chocolate)*
3 cups of frozen whipped cream topping
Dark chocolate – to melt and drizzle on top
1/2 package of frozen puff pastry
Cook the caramel pudding, and set it aside to cool.
Blend in the thawed whipped cream topping, 4 of the Heath bars, and chocolate chunks, gentle stirring until it is mostly blended.
Place in refrigerator for two hours
Make the puff pastry shells, according to the package, placing the pastry in muffin cups – I greased them just in case.
Bake according to your package instructions.
Let them cool, then generously fill with the caramel mousse, and you are ready to serve this gorgeous sweet treat!
Sprinkle 2 of the crushed Heath Bars, some chocolate chunks and chopped soft vanilla caramels, and coarse salt
Drizzle with melted dark chocolate
Love this recipe? Here’s a pin – just for you!