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Valentine Tart

Pillsbury Recipe by

Valentine Tart
  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0
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1 (15-oz.) box Pillsbury® Refrigerated Pie Crusts
1 teaspoon flour
1 (3-oz.) (3 squares) semi-sweet chocolate, melted
6 egg yolks
1 cup sugar
cup flour
cup cornstarch
2 cups milk, scalded
cup butter, softened
cup rum
1 (21-oz.) can cherry fruit pie filling
cup cranberry-orange relish
1 teaspoon almond extract
1 cup whipping cream
cup powdered sugar


  • 1 Prepare pie crust according to package directions for unfilled 1-crust pieusing ungreased 9-inch tart pan with removable bottom.* Heat oven to 450°F. (Refrigerate remaining crust for later use.) Place prepared crust in pan;press in bottom and up sides of pan. Trim edges. Generously prick bottom ofcrust with fork. Bake at 450°F. for 9 to 11 minutes or until lightly browned.Cool completely.
  • 2 In small saucepan, melt chocolate; spread over bottom of cooled baked crust.Set aside. In large bowl, combine egg yolks and sugar; beat at medium speeduntil light and lemon colored. Gradually add flour and cornstarch; beat untilsmooth. Add milk; beat at low speed until well mixed. Pour egg mixture intomedium saucepan; bring to a boil. Boil 1 minute, reduce heat and continue tocook until thick and pasty, about 5 minutes, beating constantly with a wirewhisk. Remove from heat; stir in margarine and rum until well mixed. Coolcompletely. Spoon into chocolate lined crust; spread evenly.
  • 3 In medium bowl, combine filling ingredients; mix well. Spoon over pastry
  • 4 cream. In small bowl, beat cream until soft peaks form. Blend in powdered
  • 5 sugar; beat until stiff peaks form. Spoon onto cherry filling. If desired,
  • 6 garnish with small chocolate heart cut-outs.** Store in refrigerator.
  • 7 Carefully remove sides from pan before serving.
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