Go Back

Raspberry Tart with Gluten-Free Crust

Adapted from VeryBestBaking.com
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine French
Servings 8


  • 1 refrigerated pie crust softened as directed on package (or use gluten free pie crust directions above)
  • 1 cup 6 oz. Semi-Sweet Chocolate or Dark Chocolate Morsels
  • 2/3 cup Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 2 cups raspberries rinsed and dried
  • 1 teaspoon powdered sugar


  • 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.
Keyword fruit tart, gluten free