Look for the white baking bar in the same section as the baking chocolate at your supermarket. Not strictly chocolate, it is made of cocoa butter with sugar, milk solids, and flavorings. Serve the raspberry sauce alongside the tart or spooned over each slice.
- For the Pastry:
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup shortening or butter
- 4-5 tablespoons water
- For the Filling:
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 1 1/3 cups milk
- 3 slightly beaten egg yolks
- One 6-ounce package white baking bar, chopped
- 1/2 cup whipping cream
- For the Sauce:
- one 10-ounce package frozen sweetened red raspberries (in quick-thaw pouch)
- 1 tablespoon cornstarch
- 1/3 cup currant jelly
FOR THE PASTRY:
In a medium bowl stir together flour, sugar, cocoa powder and salt. Cut in shortening or butter till pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time, over dough, tossing with a fork till all is moistened. Form dough into a ball. On a lightly floured surface, roll dough into a 13-inch circle. Ease pastry into an 11-inch tart pan with a removable bottom. Press pastry into fluted sides of tart pan; trim pastry even with the edge of the tart pan. Line unpricked pastry shell with a double thickness of foil. Bake in a preheated 450 degree F oven for 12-15 minutes, or till pastry is set and dry. Cool on a rack.
FOR THE FILLING:
In a medium saucepan combine sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat till gelatin dissolves and mixture thickens slightly and just begins to bubble. Stir in chopped white baking bar just till melted. Set the saucepan in a large bowl of ice water for about 15 minutes, or till partially set (consistency of corn syrup), stirring frequently. Or, transfer gelatin mixture to a bowl; chill about 1 hour, or till partially set, stirring occasionally (start watching mixture closely after 40 minutes). Beat whipping cream till soft peaks form (tips curl); fold whipped cream into gelatin mixture. Transfer filling to cooled pastry shell. Chill for 4-24 hours, or till firm.
FOR THE SAUCE:
Thaw raspberries. Drain raspberries, reserving syrup. Add water to syrup to equal 3/4 cup. In a small saucepan combine syrup mixture and cornstarch. Stir in currant jelly. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Stir in raspberries. Chill well, then serve with the tart.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
526 calories; 27g total fat; 104mg cholesterol; 127mg sodium; 66g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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