Ingredients

32 oz Culinary Solutions Premium Custard Base Liquid (#03869)
1 lb Allen® Ganache Dark Chocolate Naturally & Artificially Flavored
1 qt. On Top Original Whipped Topping
10 oz Instant Chocolate Pudding Mix
5 lb Allen® Fully Baked Uniced Brownie Without Nuts 1/2 Sheet (#91480)
20 oz Allen Raspberry Coffee Cake Filling 08087
5 tsp. Cocoa Powder
16 oz On Top® Chocolate Whipped Topping

Directions

1
 Pour Premium Custard Base into a medium size sauce pan, and bring to a boil, stirring constantly. Reduce heat, and simmer for 5 minutes.
2
 Add ganache to Premium Custard Base and continue simmering, stirring constantly until ganache is completely melted , and incorporated into Premium Custard Base.
3
 Whip Richs Whip Topping Liquid as per the instructions on the carton, to full volume.
4
 Add chocolate custard to whipped topping, and mix on low speed until incorporated. Scrape down sides of mixing bowl then add the instant chocolate pudding mix, while mixing on low speed until completely incorporated, and the mixture is perfectly smooth.
5
 Prepare tart shell by placing brownies in a stand mixer fitted with the paddle attachment. Mix for 1-2 minutes until a soft dough forms.
6
 Remove the brownie dough from the mixer, and scale into 1 pound pieces.
7
 Roll out dough into approximately 10 inch circles, then line the tart pans (with removable bottom) with the brownie dough.
8
 Spread 4oz. raspberry fruit filling evenly into bottom of tart shell then fill tart shell completely. Refrigerate overnight, or for at least 4 hours.
5 - 8" Tarts