Chocolate & Raspberry Tart

Tweet

This recipe is by Martha Stewart.

INGREDIENTS:

• Unsalted butter, for tart ring
• All-purpose flour, for work surface
• Michel Roux's Pate Sucree
• 1 cup halved raspberries, plus 24 whole raspberries
• 10 fresh mint leaves, thinly sliced
• 1 cup heavy cream
• 7 ounces good-quality dark chocolate, finely chopped
• 1 ounce light corn syrup
• 4 tablespoons unsalted butter, cut into small pieces

LET'S MAKE THE PIE:

1. Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
2. Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
3. In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
4. Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
5. To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.

Raspberry-Chocolate Pie

Tweet

This recipe is by Martha Stewart.

INGREDIENTS:

• For the crust

  • 1 disk Chocolate Pate Sucree
  • All-purpose flour, for parchment

• For the filling

  • 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter, cut into small pieces
  • Pinch of coarse salt

• For the topping

  • 1 1/2 pounds raspberries (5 cups)
  • 3/4 cup sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • Coarse salt
  • 1/3 cup water

LET'S MAKE THE PIE:

1. Preheat oven to 375 degrees. Make the crust: Roll out pate sucree to a 1/8-inch thickness between 2 sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze for 15 minutes.
2. Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.
3. Make the filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand for 5 minutes. Add salt; whisk until smooth.
4. Pour filling into piecrust. Refrigerate for at least 1 hour.
5. Make the topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes.
6. Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.

Raspberry Cream Pie - Reduced Fat

Tweet

 Recipe by Keebler

Ingredients

• 1 can (14 oz.) fat-free sweetened condensed milk
• 1 can (12 oz.) frozen raspberry lemonade concentrate, thawed
• 1 tub (8 oz.) frozen non-dairy reduced-fat whipped topping, thawed
• 1 cup fresh or frozen red raspberries, divided
• 1 graham cracker pie crust

Directions

• In large bowl stir together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Sprinkle 1/2 cup of raspberries in crust. Spread lemonade mixture over top. Refrigerate or freeze at least 6 hours or until firm.
• If frozen, let stand at room temperature for 15 minutes before cutting. Top with remaining raspberries. Store in refrigerator or freezer.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Raspberry Custard Pie

Tweet

 Recipe from Keebler

Ingredients

• 1 package (6 oz.) fresh red raspberries, divided (about 1 1/4 cups total)
• 2 3/4 cup cold milk
• 2 packages (4-serving size each) vanilla flavor instant pudding & pie filling
• 1 graham cracker pie crust
• 2 ounces white baking chocolate or bittersweet chocolate, grated

Directions

• Reserve 16 raspberries for garnish. Set aside.
• In large bowl beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust. Arrange reserved raspberries around edge of pie. * Cover and refrigerate at least 2 hours or until set.
• Sprinkle chocolate in center of pie. Store in refrigerator.
• *Note: Pie can be presented alternately as photographed by replacing the directions as follows:
• In large blowl, beat milk and pudding mix with wire whisk for 2 minutes. Fold in remaining raspberries. Spoon into crust.
• Sprinkle chocolate in center of pie.
• Arrange reserved raspberries in center of pie. Cover and refrigerate at least 2 hours or until set.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Raspberry Shortcake Pie

Tweet

Recipe from Keebler

Ingredients

• 1 cup frozen non-dairy whipped topping, thawed
• 1 jar (7 oz.) marshmallow creme
• 1 cup raspberry sherbet, softened
• 1 container (6 oz.) low-fat raspberry yogurt
• 1 cup fresh or frozen red raspberries
• Shortbread pie crust or any other crust

Directions

• In medium bowl whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.
• Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm.
• Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Raspberry Swirl Cheesecake Pie

Tweet

Recipe from Keebler

Ingredients

• 1 package (8 oz.) cream cheese, softened*
• 1 can (14 oz.) sweetened condensed milk
• 1/4 cup lemon juice, divided
• 1 egg 
• 1 chocolate cookie pie crust or 1 graham cracker pie crust
• 1/2 cup seedless red raspberry preserves

Directions

• In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of the lemon juice. Add egg, beating until just combined.
• Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.
• Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
• Bake at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
• Garnish as desired. Store in refrigerator.
• *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)