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Pies & Tarts
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for the chocolate sugar dough:
½ cup sugar or 100 g
1½ cups butter or 300 g, softened
4½ cups plain flour or 600 g
¼ tin NESTLÉ® Sweetened Condensed Milk or 100 g
for the raspberry cream:
20 g gelatine sheets
500 g raspberry, purée, or blended frozen raspberry
150 g NESTLÉ® Sweetened Condensed Milk
for the raspberry sauce:
200 g raspberry, frozen
50 g NESTLÉ® Sweetened Condensed Milk
for the chocolate mousse:
300 g plain chocolate
500 g whipping cream
Combine all the dough ingredients together making soft dough and make a tart using a mold for tart; bake it in a 170 °C preheated oven for 8-10 minutes or until it becomes golden in color.
Soak the gelatin in cold water for 5 minutes and boil the raspberry. Add the gelatin to the boiled raspberry and NESTLÉ® Sweetened Condensed Milk . Pour inside the tarts and freeze for 1 hour.
To prepare the fresh raspberry sauce, blend the frozen raspberry with the NESTLÉ® Sweetened Condensed Milk .
For the chocolate mousse, soak the gelatin in cold water for 5 minutes, then melt the chocolate, warm the NESTLÉ® Sweetened Condensed Milk , and mix the 3 ingredients together; using a spoon add the whipped cream slowly. Keep in fridge for 1 hour and top over the raspberry tart. Serve with raspberry sauce.
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