White and Dark Chocolate Raspberry Tart

This recipe comes from a 1985 Pillsbury Classic Cookbook. You know those little paperback cookbooks you can pursue while waiting in the checkout line at the grocery store? Well, this is from one that I bought 31 years ago! Wow – I have had this one a very long time.

White and Dark Chocolate Raspberry Tart

I made this elegant dessert a number of times the first few years that I had this recipe. It was a favorite – I would show up to family gatherings with this beautiful tart and just the looks of the dessert earned me many ohhs and ahhs! Once people took a bite into the layers of light fluffy chocolate and tangy bit of raspberry, they were done for. The smiles would spread as bites were savored.

White and Dark Chocolate Raspberry Tart

I am not sure what happened, maybe it was motherhood and getting busy with kids, maybe it was that the little cookbook was pushed to the back of the bookshelf as I acquired more and more cookbooks over the years, but for whatever reason – it has been years since I made this recipe. But the memory of the beautiful and tasty White and Dark Chocolate Raspberry Tart never left my mind.

Recently, I climbed up to the top shelf of cookbooks and dug through my collection of Pillsbury Classic Cookbooks (yes, I have many) and dug this now coverless cookbook out to make a White and Dark Chocolate Raspberry Tart once again.

White and Dark Chocolate Raspberry Tart

Well, something happened on my way to 50+ years of age. I remembered this recipe as being labor intensive and time consuming. I remember carefully laying each raspberry side-by-side, melting chocolate to just the right temperature, and chilling between layers. After 31 years of kitchen experience – this recipe was fast and easy. Sure you still have the layers to be chilled, the berries still to lay out side-by-side – but it all went so much faster than I remembered. Over time, we apparently learn how to juggle the different steps and make it all fit together. It was refreshing to re-experience a recipe decades later and to realize that I have most definitely gained kitchen experience.

White and Dark Chocolate Raspberry Tart Recipe

Ingredients

  • 15-oz. package Pillsbury All Ready Pie Crust
  • 10-oz. package frozen raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 cup fresh raspberries
  • 1/2 cup butter softened
  • 1/3 cup sugar
  • 4 oz. white chocolate, melted
  • 2 eggs, or 1/2 cup liquid eggs
  • 2 oz. semi-sweet chocolate
  • 2 tablespoons butter

Directions

  1. Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using ungreased 10-inch tart pan or 10-inch springform pan with removable bottom.
  2. Place prepared pie crust into pan; press in bottom and 1 inch up the sides of the pan. Generously prick crust with fork.White and Dark Chocolate Raspberry Tart
  3. Bake at 450 degrees for 9 to 11 minutes or until golden. Let cool completely. White and Dark Chocolate Raspberry Tart
  4. Puree frozen thawed raspberries in food processor.
  5. Place strainer over sauce pan and pour pureed berries into strainer. Using a rubber spatula, work puree through the sieve and into pan. Discard seeds. White and Dark Chocolate Raspberry Tart
  6. Combine cornstarch and 1 tablespoon sugar into strained raspberry puree.
  7. Cook over low heat until thickened, stirring constantly. Cool. Spread over crust.
  8. Arrange fresh raspberries over cooled puree. Refrigerate.
  9. In a small mixing bowl, beat 1/2 cup butter and 1/3 cup sugar until light and fluffy.
  10. Melt white chocolate in microwave in 30 second increments – stirring after each until melted.  White and Dark Chocolate Raspberry Tart
  11. Gradually add melted chocolate to whipped sugar and butter, beating constantly. White and Dark Chocolate Raspberry Tart
  12. Add eggs one at a time beating at highest speed 3 minutes after each addition. Scrape down sides as needed.
  13. Pour white chocolate mixture over raspberries. Gently spread over all. Refrigerate until set. White and Dark Chocolate Raspberry Tart
  14. Melt semi-sweet chocolate and butter in microwave in 20 second increments until melted. Stirring after each time until melted and blended.
  15. Carefully pour dark chocolate over white chocolate layer. Spread almost to edges, leaving a circle of white chocolate peaking out. White and Dark Chocolate Raspberry Tart
  16. Refrigerate at least 2 hours  or until set. Can be made a day ahead.
  17. To serve, allow tart to set at room temperature for 30 minutes to allow chocolate layers to soften.
  18. Remove from pan and garnish with fresh raspberries. White and Dark Chocolate Raspberry Tart
  19. Enjoy!

White and Dark Chocolate Raspberry Tart

White and Dark Chocolate Raspberry Tart

White and Dark Chocolate Raspberry Tart

Ingredients

  • 15-oz. package Pillsbury All Ready Pie Crust
  • 10-oz. package frozen raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 cup fresh raspberries
  • 1/2 cup butter softened
  • 1/3 cup sugar
  • 4 oz. white chocolate, melted
  • 2 eggs, or 1/2 cup liquid eggs
  • 2 oz. semi-sweet chocolate
  • 2 tablespoons butter

Instructions

  1. Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using ungreased 10-inch tart pan or 10-inch springform pan with removable bottom.
  2. Place prepared pie crust into pan; press in bottom and 1 inch up the sides of the pan. Generously prick crust with fork.
  3. Bake at 450 degrees for 9 to 11 minutes or until golden. Let cool completely.
  4. Puree frozen thawed raspberries in food processor.
  5. Place strainer over sauce pan and pour pureed berries into strainer. Using a rubber spatula, work puree through the sieve and into pan. Discard seeds.
  6. Combine cornstarch and 1 tablespoon sugar into strained raspberry puree.
  7. Cook over low heat until thickened, stirring constantly. Cool. Spread over crust.
  8. Arrange fresh raspberries over cooled puree. Refrigerate.
  9. In a small mixing bowl, beat 1/2 cup butter and 1/3 cup sugar until light and fluffy.
  10. Melt white chocolate in microwave in 30 second increments - stirring after each until melted.
  11. Gradually add melted chocolate to whipped sugar and butter, beating constantly.
  12. Add eggs one at a time beating at highest speed 3 minutes after each addition. Scrape down sides as needed.
  13. Pour white chocolate mixture over raspberries. Gently spread over all. Refrigerate until set.
  14. Melt semi-sweet chocolate and butter in microwave in 20 second increments until melted. Stirring after each time until melted and blended.
  15. Carefully pour dark chocolate over white chocolate layer. Spread almost to edges, leaving a circle of white chocolate peaking out.
  16. Refrigerate at least 2 hours or until set. Can be made a day ahead.
  17. To serve, allow tart to set at room temperature for 30 minutes to allow chocolate layers to soften.
  18. Remove from pan and garnish with fresh raspberries.
  19. Enjoy!
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2 Replies to “White and Dark Chocolate Raspberry Tart”

  1. You are right about classic flavor combinations never going our of style! I hope you have a wonderful Christmas, Monica!

  2. What a classic combo of flavors, I see why it’s a favorite. Sometimes the older recipes are the best. I’ve been going through all of my cookbooks and recipe collections to compile the family favorites and dug out some OLD recipes like this one. I can’t wait to try this. My Granddaughter is the berry queen and I can see this becoming one of her classic recipes.

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