Chocolate Raspberry Rugala Tart

By Hklbrries

Ingredients

• Crust:
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup butter
• 2 tablespoons ice water
• Ganache:
• 1/2 cup heavy cream
• 5 ounces semisweet chocolate, chopped
• Filling:
• 4 tablespoons cornstarch
• 1/2 cup sugar
• 2 large eggs
• 1 pint milk
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped to stiff peaks
• 12 pieces Countrysides Raspberry Rugala
• Fresh raspberries

Details

Servings 12

Preparation

Step 1

Preheat oven to 375 F.

To prepare the crust, blend flour, salt and butter. Add water and mix until a dough forms. Roll dough into a 10-inch round. Place on a baking sheet, pierce with a fork and bake for 15-18 minutes, or until light brown. Let cool.

To prepare the ganache, scald cream. Remove from heat and add chocolate, stirring until melted. Let cool. Spread evenly over the baked shell.

To prepare the filling, mix cornstarch, sugar and eggs in a bowl. Scald milk in a saucepan; slowly whisk into egg mixture. Return mixture to the saucepan and stir over medium heat until boiling, 1 minute. Remove from heat and stir in butter and vanilla. Let cool. Fold in whipped cream.

Place rugala around the tart shell edge. Spread filling over the tart. Garnish with raspberries.