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Chocolate Raspberry Tart

Test Description


  1. Preheat the oven to 350°F.
  2. For the crust, beat flour, organic powdered sugar, walnuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up side of ungreased 9 or 9.5-inch fluted tart pan with removable bottom 9 or 9-inch pie plate. Bake for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
  3. For the filling, combine cream and organic cane sugar in medium, heavy-duty saucepan. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Remove from heat. Stir in morsels and jam, and let stand for 5 minutes. Whisk until smooth.
  4. Transfer to small mixer bowl. Cover and refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.
  5. Beat for 20 to 30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan and garnish with fresh organic raspberries and/or whipped cream.

Makes approximately 8 servings.


  • Crust Ingredients:
  • 2/3 cup all-purpose flour
  • 1/2 cup Wholesome! Organic Powdered Sugar
    Organic Powdered Sugar
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  • 1/2 cup ground walnuts
  • 6 tbsp organic butter, softened
  • 1/3 cup Fair Trade baking cocoa
  • Filling Ingredients:
  • 1 1/4 cups heavy whipping cream
  • 1/2 cup Wholesome! Organic Cane Sugar
    Organic Cane Sugar
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  • 2 cups (12 oz) Fair Trade semi-sweet chocolate morsels
  • 2 tbsp seedless organic raspberry jam
  • Fresh organic raspberries (optional)