SemiHomemade with Sandra Lee: Take out 2SLop comes into her faux pantry and my, it looks like they really smeared the Vaseline thick today. She's carrying an overflowing shopping bag of paper products, and promises to...
I got my email "blast" from epicurious.com today and one of the sidebars has a link to a mousse pie.... which reminded me of icecream pie. Why not freeze it instead of refrigerate? Seems to me like it would work and it would certainly hit the spot on a hot evening.
``` Quick & Easy Raspberry-Chocolate Tart
Mousse mix makes this creamy raspberry-chocolate tart a piece of cake - er, pie!
Crust
á 1 1-4 cups King Arthur Unbleached All-Purpose Flour á 1-3 cup cocoa (Dutch-process or natural) á 1-4 teaspoon salt á 1-3 cup sugar á 1-2 cup (1 stick) butter, melted á 1-2 cup semisweet chocolate chunks or chips á 2 tablespoons butter Filling
á 1 package raspberry mousse mix, prepared according to the instructions, using 2 cups heavy cream á 1-4 cup chocolate sauce
Whisk together the flour, cocoa, salt, and sugar, then drizzle with the melted butter, mixing until crumbs form. Press into the bottom and up the sides of a 9-inch pie pan. P rick the bottom with a fork or dough docker. Bake the crust in a preheated 375¡F oven for 14 to 18 minutes, until it puffs slightly, and you can smell chocolate. While the crust is baking, melt together the chocolate chips and butter. Remove the crust from the oven, and spread the melted chocolate over the bottom and up the sides of the crust. Set aside to cool completely.
Make the mousse according to the package directions, and spoon it into the crust. Refrigerate for an hour or longer. Drizzle each piece with chocolate or fudge sauce just before serving.
Yield: 8 servings.
Reprinted with permission from The Baker's Catalogue
