Chocolate and Raspberry Tart Recipe, courtesy of Zapata Ranch
Chocolate and raspberry tart, anyone? It’s hard to say no to this chocolate creation that’s served up to the lucky guests of Zapata Ranch in the USA. After a long day gathering bison on the Colorado working ranch, you’ll have more than enough room for at least one helping of this indugent Oreo dessert. But if you can’t wait until your working ranch vacations at Zapata to dive in headfirst, here’s the recipe so you can make it in your own kitchen. It’s super easy to make – the hardest part will be trying not to eat it all at once!
Ranch Recipe of the Month: Zapata’s Chocolate and Raspberry Tart
For the crust
2 Dozen Oreo Cookies - turn to crumbs in a food processor
1/4 cup Butter melted
For the Filling
1 Cup of corn Starch
1 Cup of sugar
1 Table spoon of vanilla extract
4 Cups of half & half
6 Egg yolks placed in large heatproof bowl
12 oz. of chocolate chips
3 Cups of fresh Raspberries
1. First, make the crust. Place the crumbs in a 9-inch springform pan then pour in the melted butter. Mix well until a crust can be formed. Press the crust into the bottom and halfway up the sides of the pan. Bake in a preheated 350 degree F oven for 10 minutes.
2. Next, prepare the filling. Place the corn starch and sugar in a heavy saucepan. Over medium-high heat, gradually add the vanilla extract and the half & half, constantly whisking until the mixture starts to thicken. Pour half of the mixture over the eggs yolks, still whisking, then pour the egg mixture back in to the hot pan. Continue whisking until thickened (2-3 minutes).
3. Pour the mixture over the chocolate chips. Allow to stand for 2 minutes then whisk well until a chocolate custard forms. Pour into prepared pie shell and top with raspberries. Chill for 4-6 hours.
Dive in and enjoy!
For more information on working ranch vacations at Zapata Ranch, including its famous bison cattle drives, visit Top50Ranches.com