Ultimate Chocolate Raspberry Tart w/ FoodAtick
Free Spirit Eater
Free Spirit Eater
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  • Crust
  • 1 cup of chocolate graham crackers = each box comes with four mini packs just open one and place all of the crackers in that pack in the food processor and chop until the crackers are crumbs.
  • 1 stick of melted butter
  • 1/3 cup of granulated sugar
  • 350 degrees Mix all the ingredients together and begin to form the crust on the bottom of the tart pan and all along the sides of the pan. Press with your fingers to make sure its perfectly set. Then place it in the oven for about 10 minutes and the once it is done set it aside to cool while you make the filling.
  • 1 1/3 cup of heavy cream
  • 1 cup of bittersweet chocolate chips
  • 2 eggs
  • 1 tsp of almond extract
  • Glaze
  • 2 tbsp of heavy cream
  • 1/2 cup of bittersweet chocolate chips
  • 1 tbsp of light corn syrup
  • 2 tbsp of Chambord Raspberry Liquor
  • Crust
  • 2 cups of almonds (chopped in the food processor)
  • 2 cups of pitted dates (chopped in the food processor)
  • 1/4 cup of Splenda granulated sugar
  • 1/4 cup of unsweetened cocoa powder
  • 1/3 cup of water
  • 1 1/3 cups of evaporated milk
  • 1 cup of sugar free chocolate chips
  • 1/2 cup of egg substitute
  • 1 tsp of almond extract
  • 350 degrees Then in a medium sized sauce pan placed on the stove over medium high heat pour the evaporated milk and let it come to a boil. Then pour the chocolate chips and begin to whisk until the chocolate has completely melted. Then add the egg substitute and almond extract and keep mixing. Once you have mixed all the ingredients together pour it into the crust and place it in the oven for 20 minutes When it is done remove it from the oven and let it cool for an hour.
  • 2 cups of fresh raspberries



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