Raspberry Cream Tart with Dark Chocolate Ganache + Lucky Leaf Giveaway!

You guys! I’ve been writing blog posts out of my ears that I just am not sure what more to tell you. I’ve talked about babies, being in Canada, Christmas, traditions and Mario Cart. There isn’t much more I can delve into at this moment in time. I think it has to do with my body getting accustomed to the 3 hour difference, the exhaustion that comes with nonstop cousin play AND pregnancy brain. My mind is fried!! At least it feels fried. Please don’t take me literally. That would hurt. And smell odd.

Did I mention I’m writing this in the wee hours of the morning? It’s gibberish I TELL YOU!

On another note, my Dad made a killer lasagna last night that made me think one bite for the world would bring peace to every nation. I’m not even kidding. My Dad knows how to work his gluten free pasta. Gluten free pasta and regular pasta are very different specimens by themselves but mixed into cheese and sauce can make anyone be a gf convert. {I’m still thinking about doing a bunch of gluten free recipes for January by the way…I’ll keep you posted.}

Anyways, here’s a fabulous treat that takes no time at all to make but will make people think you are amazing…which you are :) Such simple ingredients in this one and it tastes like a million bucks. Raspberry Cream Tart with Dark Chocolate Ganache! Oh yes. Come to momma.


Here’s how to make it:

Start out with a can of this Red Raspberry Pie Filling. Crack that baby open!

Hello gorgeous. Set that aside while you whip up a bunch of cream with a little vanilla.

Fold the two of them together and wham-o! Your tart filling. See, when I said Raspberry cream, I wasn’t kidding. That’s all this is! Raspberry pie filling and cream! Awesome.

We’ll spoon that into a lovely prebaked tart shell. If you don’t have a tart pan, just use a pie shell. No big deal.

Once you smooth the top, refrigerate this sucker until it’s nice and set…maybe 1-2 hours if that.

 I didn’t wait long and served mine up with a bunch of dark chocolate ganache….which is basically heaven in your mouth. All you do is melt equal parts chocolate to cream to create a thick sauce and drizzle it over the top. Easy peasy and so amazingly good. The chocolate with the creamy raspberry is HEAVEN I tell you! And it only takes 10 minutes or so of active time in the kitchen. My kind of dessert :)

My friends at Lucky Leaf want you to try out their pie fillings in this fabulous recipe, and a few others!

Why I love Lucky Leaf:
-Well, typically I love making my own pie fillings because it tastes better and I know exactly what goes into them, but these are all natural and are made with nothing funky! I know what everything is listed on the ingredients label!
-During the holidays, I take shortcuts when I can get them! This pie filling tastes like homemade and saves some serious time! Hello easy and delicious desserts!
-There are soooo many flavors to choose from! The Coconut Cream and Red Raspberry are my favorite!

Included in this giveaway are the following items:

GoodThings_Print.jpg.jpg -4 cans of Lucky Leaf Pie Filling
-1 Custom Lucky Leaf warming tote
-Magazine subscriptions to: Everyday with Rachael Ray, Better Homes and Gardens, Family Circle and Taste of Home. –> love all of these!!

Here’s how to enter:
a Rafflecopter giveaway

Raspberry Cream Tart with Dark Chocolate Ganache

Yield: 8 servings


1 prebaked 9 inch tart shell
1- 21 ounce can 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.

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19 Responses to “Raspberry Cream Tart with Dark Chocolate Ganache + Lucky Leaf Giveaway!”

  1. #
    Brenda — December 19, 2012 at 3:21 am

    What could be better…CHOCOLATE AND RASPBERRY!!! This is a recipe
    I am going to try for New Years!!! And easy too!!!


  2. #
    Charlyn — December 19, 2012 at 4:40 am

    This looks yummy! I have never heard of Lucky Leaf brand. I will have to look it up the next time I go to the store. Oh, and I get email updates.


  3. #
    Rachel Cooks — December 19, 2012 at 5:28 am

    This tart is gorgeous!


  4. #
    Katrina @ Warm Vanilla Sugar — December 19, 2012 at 6:11 am

    I love the colour of this tart – looks fabulous!


  5. #
    Yvette Novak — December 19, 2012 at 7:54 am

    I love the fact that your recipes are show-stoppers, but they are fun to make.
    What a beautiful dessert for the holidays!


  6. #
    JackieToo — December 19, 2012 at 8:42 am

    Yum! I didn’t know Lucky Leaf made raspberry filling. Although, I suppose, you could make this with just about any flavor. Ganache goes with everything, after all. :)

    Rest your brain and enjoy your family!


  7. #
    Melinda — December 19, 2012 at 9:45 am

    This looks amazing! Thanks for sharing!


  8. #
    Erika — December 19, 2012 at 10:00 am

    Yummy! On my list of things to make next week. Can’t wait…. 😉


  9. #
    Rachel — December 19, 2012 at 10:44 am

    I signed up for emails. Thank you :)


  10. #
    Laurie {Simply Scratch} — December 19, 2012 at 12:00 pm

    Love that color! Wow!


  11. #
    Carol Phillips — December 19, 2012 at 1:36 pm

    Well doesn’t that look awesome…bet it tastes just as wonderful!!


  12. #
    Bonnie — December 19, 2012 at 3:29 pm

    Very pretty


  13. #
    Brenda — December 19, 2012 at 10:01 pm

    anything with ganache has got to be good….

    i’m an email subscriber :)


  14. #
    Cakewhiz — December 20, 2012 at 1:27 am

    The color is your tart is stunning, lauren!


  15. #
    Jenny @ BAKE — December 20, 2012 at 5:37 am

    I love raspberry and chocolate together and this tart has such a sweet colour to it!


  16. #
    Tricia Johnson — December 21, 2012 at 7:34 pm

    Yummy – please enter me!


  17. #
    Deb E. — December 22, 2012 at 11:55 am

    My mom would love this and say it’s too pretty to eat!


  18. #
    Jackie — December 23, 2012 at 9:24 pm

    looks good I’d like to try this soon!


  19. #
    Shawna — December 23, 2012 at 9:49 pm

    I receive your emails.


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