Raspberry Chocolate Heart Tart

Raspberry Chocolate Heart Tart

Makes 8 to 10 servings

1 purchased refrigerated pie pastry for 9-inch pie (or a homemade 9-inch pie
pastry)
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
2/3 cup Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar

Preheat oven to 4250 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, microwave-safe
bowl on high (100%) power for 1 minute; stir. Microwave at additional
10-second intervals, stirring 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.


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Source:

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