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Chocolate Raspberry Tart

A wonderful tart recipe featuring our Red Raspberry Preserves.

Ingredients

  • 1 1/3 cups Flour
      1/3 cup Cocoa powder, unsweetened
    1. 1/3 cup Light brown sugar, firmly packed
    2. 1/4 tsp. Salt
    3. 1/2 cup Butter, chilled, cut into small pieces
    4. 2 Tbsp. Solid vegetable shortening, chilled
    5. 1/3 cup Ice water
    6. 3 cups Robert Rothschild Farm Red Raspberry Preserves
  • Directions
    1. In a medium bowl, mix together flour, cocoa powder, brown sugar and salt. Using a pastry blender or 2 knives, cut butter and shortening into flour mixture until course crumbs form. Add water, 1 tablespoon at a time, toss with fork until dough forms.
    2. Shape dough into a disk, wrap in plastic, chill for 1 hour. Preheat oven to 375 degrees F.
    3. On a floured surface, using a floured rolling pin roll 2/3rds of dough into an 11 inch round. Fit into a 9 inch spring form pan. Spread Red Raspberry Preserves evenly over dough.
    4. On a floured surface, using a floured rolling pin, roll the remaining dough into a 10 inch square. Cut into 1 inch wide strips. Arrange 8 strips in a lattice pattern over filling. Trim off excess dough. Arrange 2 strips around edge of lattice. Bake tart until crust is set and filling bubbles, approximately 25 minutes.
    5. Transfer pan to a wire rack to cool slightly. Remove sides of pan; cool completely.

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