Mallory always felt food would play a huge part in her life and career. As part of a family that loved cooking and spending dinner together, she equated food with having a good time.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
This elegant, but simple dessert, will impress your guests.
Combine butter, sugar and egg yolk in bowl. Beat at medium speed, scraping bowl often, until smooth. Ad flour; beat at low speed until mixture resembles coarse crumbs. Add cold water, 1 teaspoon at a time, beating until flour is moistened and dough forms when pressed together with hands.
Press dough evenly onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Cut 1 1/2-inch "X" in center of dough with sharp knife. Fold dough back and pinch to form 3/4-inch high rim, leaving 2-inch hole in center. Press 12x12-inch piece aluminum foil into 2-inch ball. Place foil ball in center of hole in crust to hold up edges. Refrigerate 30 minutes.
Heat oven to 400°F.
Prick crust all over with fork. Bake 14-17 minutes or until edges are lightly browned. Cool completely. Remove foil ball.
Heat 3/4 cup whipping cream in saucepan over medium heat 5-7 minutes or until it just comes to a boil. Remove from heat; stir in chocolate chips until completely melted and smooth. Pour chocolate mixture into cooled crust. Refrigerate at least 2 hours or until set.
Spoon 1 cup raspberry pie filling over chocolate filling. Arrange fresh raspberries over pie filling. Brush 1/4 cup additional pie filling over raspberries with pastry brush. Refrigerate until serving time.
Garnish with whipped cream and mint leaves. Serve with remaining raspberry pie filling, if desired.
Dietary Fiber: 3g
I love this dessert! I have made it several times & always comes out beautifully. I am a personal chef & I make this dessert as a gift to some of my clients for Christmas.
This is a winner every time I make it--so easy to prepare an gets the biggest raves all aroung.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/389
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!