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 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.