Raspberry Chocolate Heart Tart

Raspberry Chocolate Heart Tart

Prep:
10 mins
Cooking:
10 mins
Level:
Easy
Cooling:
5 mins
Yields:
8 servings

You won't believe how easy this beautiful raspberry chocolate tart is to make. Make someone feel special today.

Try it with a gluten-free crust! It's easy and tasty; find out more on our blog..

Ingredients

Directions

PREHEAT oven to 425° F.

PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.

BAKE for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.

MICROWAVE morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10-second intervals, stirring just until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.

ARRANGE raspberries over chocolate; sprinkle with powdered sugar.

NOTE: Use remaining CARNATION® Sweetened Condensed Milk to top ice cream or use as a dip for fruit.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 300
  • Calories from Fat 120

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 6g 29%
  • Cholesterol 5mg 21%
  • Sodium 130mg 6%
  • Carbohydrates 41g 14%
  • Dietary Fiber 1g 5%
  • Sugars 27g
  • Protein 4g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 8%
  • Iron 2%

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