Raspberry Cream Tart with Dark Chocolate Ganache
Use canned raspberry pie filling to make this tasty and beautiful raspberry cream tart drizzled with dark chocolate ganache.
Servings 8 servings
- 1 prebaked 9 inch tart shell
- 21 oz Lucky Leaf Red Raspberry Pie Filling
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- equal parts dark chocolate and cream
Prepare and bake tart shell. Cool completely.
Whip cream and vanilla until stiff peaks form. Fold in pie filling and pour into prepared tart shell. Refrigerate 1-2 hours or until set.
Microwave chocolate and cream until melted and smooth. Drizzle over tart and serve.
Calories: 297kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 43mg | Fiber: 1g | Sugar: 16g | Vitamin A: 437IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 1mg