Fresh Peach Raspberry Chocolate Tart

This uncooked pie from Lucy Waverman’s Fast & Fresh Cookbook published by Firefly Books was a big hit.

1 1/2 cups chocolate wafers, crushed (about 30) 375 mL
1/4 cup icing sugar 50 mL
1/3 cup butter, melted 75 mL


2 cups frozen raspberries, thawed 500 mL
1/3 cup granulated sugar 75 mL
3 tbsps lemon juice 45 mL
2 tbsps cornstarch 30 mL
4 fresh peaches, peeled, thinnly sliced 4

Combine crushed wafers, icing sugar and butter in a medium bowl and mix well. Gently press the wafer mixture into a 9-inch (23 cm) tart pan. Chill until ready to fill. To make the filling puree raspberries in a blender or food processor. Combine raspberries, sugar, lemon juice and cornstarch in a medium pot. Stir over medium-high heat for 4 minutes or until very thick. Stir the peaches into the raspberry puree. Pour into the crust and chill until firm about 1 hour. Pipe with whipping cream if desired. Serves 8.