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Chocolate Raspberry Tarts inspired by “World AIDS Day”—decked out with raspberry red ribbons!
Preheat oven to 325 degrees (F). Using a brush, grease a 9-inch tart pan with melted butter (or four individual-sized tart pans like I did).
In a large bowl, sift together flour, cornstarch, and salt. In a standing mixer, cream butter and sugar until light and fluffy. Add vanilla extract. Slowly begin adding in the flour mixture a few spoonfuls at a time. When the dough begins to come together, transfer to the prepared tart pan(s) and press the dough into it. Prick the bottom of the dough all over with a fork and place in the freezer for at least 10 minutes to let rest.
Once chilled, line the tart with parchment paper and fill with pie weights or beans. Bake in the oven for 10-15 minutes, until edges are lightly golden brown and set. Next, carefully remove the parchment paper from the pie and place back in the oven for 5-10 minutes until the center of the tart is golden brown. Remove from the oven and place on a cooling rack.
For the filling: Using a double boiler, heat the cream until it’s very hot but not boiling. Remove from the stove and add the chocolate. Gently stir the mixture until all the chocolate is melted and combined. Add Framboise (or raspberry extract) and stir until combined. You should have a beautiful glossy mixture when finished. Pour chocolate filling into the thoroughly cooled baked crusts. Carefully tap the side of the pan to even out the filling. Leave the tart on the counter to cool (about 30 minutes) and then move to the refrigerator to chill for an additional 2 or 3 hours. The filling should be firm when done.
Remove the tart from refrigerator and carefully slide out the outer pan ring. Transfer tart to serving platter and garnish with fresh raspberries. Enjoy!
These raw brownies whip up so quickly and easily with few ingredients and they taste beyond incredible. But the best part is, they are healthy and my kids love them. These brownies are also vegan, gluten free, high protein and low-carb. And did I mention how healthy and easy these are to make?
Fudgey Wudgey Chocolate Sauce is wonderful! It’s not difficult to make and it’s so much better than anything you squeeze out of a plastic bottle. It will satisfy the strongest chocolate craving and the recipe is large enough that you’ll have plenty to keep in the refrigerator for seconds and thirds (and possibly fourths).
What is more sinful that chocolate? When it comes in the form of a gooey brownie over rich Oreos and topped with vanilla ice cream, I would say nothing in the food world can be more sinful. This dessert is perfect for camping trips or back yard parties. The texture of the brownie is devilishly gooey and full of fudge goodness. S’mores? Who needs them when you have Original Sin!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!