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.
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.
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.
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
- 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
- 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.
- Place prepared pie crust into pan; press in bottom and 1 inch up the sides of the pan. Generously prick crust with fork.
- Bake at 450 degrees for 9 to 11 minutes or until golden. Let cool completely.
- Puree frozen thawed raspberries in food processor.
- 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.
- Combine cornstarch and 1 tablespoon sugar into strained raspberry puree.
- Cook over low heat until thickened, stirring constantly. Cool. Spread over crust.
- Arrange fresh raspberries over cooled puree. Refrigerate.
- In a small mixing bowl, beat 1/2 cup butter and 1/3 cup sugar until light and fluffy.
- Melt white chocolate in microwave in 30 second increments – stirring after each until melted.
- Gradually add melted chocolate to whipped sugar and butter, beating constantly.
- Add eggs one at a time beating at highest speed 3 minutes after each addition. Scrape down sides as needed.
- Pour white chocolate mixture over raspberries. Gently spread over all. Refrigerate until set.
- Melt semi-sweet chocolate and butter in microwave in 20 second increments until melted. Stirring after each time until melted and blended.
- Carefully pour dark chocolate over white chocolate layer. Spread almost to edges, leaving a circle of white chocolate peaking out.
- Refrigerate at least 2 hours or until set. Can be made a day ahead.
- To serve, allow tart to set at room temperature for 30 minutes to allow chocolate layers to soften.
- Remove from pan and garnish with fresh raspberries.