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Chocolate raspberry tart

tart Made this tart with my niece for Sunday Night Dinner. My niece and mom, sister and nephew enjoyed this low-sugar tart along with myself for dessert.

What you need:


1 cup graham cracker crumbs

5 tablespoons butter, melted

2 tablespoons water

Chocolate custard filling:

1/2 cup Truvia sweetener

1/3 cup Dutch-process cocoa

1/4 cup cornstarch

1/8 teaspoon salt

2 1/2 cups 2% reduced fat milk

2 eggs

1 1/2 tablespoons butter

1 tablespoon vanilla extract


1 pint fresh raspberries

What you do: 


1. Preheat oven to 350 degrees.

2. Combine graham cracker crumbs with butter and water.

3. Press into a 9-inch tart pan and bake for 10 minutes. Allow to cool outside of oven.


1. Combine Truvia Sweetener, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.

2. Whisk together milk and egg substitute in a medium saucepan. Gradually add cocoa mixture, whisking until blended. Add butter and vanilla.

3. Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.

5. Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.

6. Top with fresh raspberries and serve.

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