Quick & Easy Raspberry-Chocolate Tart

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Quick & Easy Raspberry-Chocolate Tart

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Published prior to 2008

Mousse mix makes this a piece of cake—er, pie!

1 1/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup cocoa (our Double-Dutch is a good choice)
1/4 teaspoon salt
1/3 cup sugar
1/2 cup (1 stick) butter, melted
1/2 cup semisweet chocolate chunks or chips
2 tablespoons butter

1 package raspberry mousse mix, prepared according to the instructions, using 2 cups heavy cream
1/4 cup chocolate sauce*

*We highly recommend our hot fudge sauce mix.

Whisk together the flour, cocoa, salt, and sugar, then drizzle with the melted butter, mixing until crumbs form. Press into the bottom and up the sides of a 9-inch pie pan. Prick the bottom with a fork or dough docker. Bake the crust in a preheated 375°F oven for 14 to 18 minutes, until it puffs slightly, and you can smell chocolate.

While the crust is baking, melt together the chocolate chips and butter. Remove the crust from the oven, and spread the melted chocolate over the bottom and up the sides of the crust. Set aside to cool completely.

Make the mousse according to the package directions, and spoon it into the crust. Refrigerate for an hour or longer. Drizzle each piece with chocolate or fudge sauce just before serving. Yield: 8 servings.

This recipe reprinted from The Baker's Catalogue, Spring, 2005.