Chocolate Raspberry Tart with Pistachio Crust

Cooking Recipes Catalogue

A homemade pistachio crust is filled with a fluffy chocolate-raspberry filling and sprinkled with chopped pistachios.

INGREDIENTS (for 1 servings):


  • Prepare Pistachio Crust: Heat oven to 375 F. Generously grease bottom and sides of 9-inch tart pan or 9-inch pie plate. In small mixer bowl, beat butter and sugar until creamy. Add egg yolks; beat until well blended. Add flour; mix well. Stir in pistachio nuts. Press mixture firmly onto bottom and up sides of pan. Bake 12 to 15 minutes or until lightly browned. Cool completely.
  • Discard liquid from raspberries. In food processor or blender, puree raspberries; strain to remove seeds, if desired.
  • In medium saucepan over low heat, place chocolate chips and butter; stir constantly until mixture is smooth. Remove from heat; stir in pureed raspberries and vanilla. Cool slightly. Fold in 2-1/2 cups whipped topping; blend well. Spread mixture over prepared crust. Refrigerate 1 hour. Spread remaining 1 cup whipped topping over tart. Sprinkle with pistachio nuts. Garnish with raspberries, if desired. Refrigerate 2 hours or until chilled. Cover; store in refrigerator.