• Prep Time 40 minutes
  • Baking Time 15 minutes
  • Makes 10 servings
  • Freezing Not Recommended
  • Raspberry Chocolate Cream Tart
    Raspberry Chocolate Cream Tart

Ready.
Set.
Make.

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Ingredients

  • PASTRY
  • 1 cup All Vegetable Shortening
  • 1/2 cup granulated sugar
  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • 1/4 cup cornstarch
  • FILLING
  • 2 1/2 cups Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tbsp cocoa powder
  • 2 eggs
  • 8 oz semi-sweet chocolate chips
  • 1 tbsp vanilla extract
  • 2 cups fresh raspberries

Serving Size: 10 servings

Next

Directions

Serving Size: 10 servings

  • 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 removable 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 heatproof 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 heatproof 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.
Finish

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