Well neither sounds wonderful to me....but the Betty Crocker one sounds best....but for that instant pudding.
With a layer of frozen raspberries on top of a crust and cheese cake on top, I believe that would have a mucky mess on the bottom.
Here's the recipe I use.....
Master recipe for fruit tarts.Cooks Magazine
Glaze:
1 cup of Apricot preserves or red current jelly
1 T waterÂÂmelt together ( a liquor is nice instead of the waterÂ.)

Pastry Cream
2 ½ T flour
¼ cup sugar
pinch salt
3 egg yolks
1 cup milk
1 tsp vanillaÂor liquor
2 tsps butter
Pastry
1 1/4 cups AP flour
1 /4 cup cake flour
!/4 cup sugar
1/4tsp salt
!/4 lb chilled bitter
2 egg yolks
Water if needed

Fruit

For glaze melt and strain if using preservesÂ.keeps weeks covered in refrig

For pastry cream
Mix dry ingredients
Beat yolks and beat into dry ingredients
add milk and whisk over low heat until bubbles break the surfaceÂ.and continue cooking 1 minute longer. Remove from heat and stir in butter and liquor or vanilla.
Cover with plastic wrap ( right on the surface!) and chill

Pastry
Mix dry ingredients in a bowl, cut in ( or work in with your fingers) the butter until mix resembles coarse meal
Work in beaten egg yolks
And add water if needed to hold dough together.
Form into flattened ball, wrap and chill at least 30 minutes ( or up to 2 days)

Have ready tart pan with removable bottom ( 9 inch) and roll out crust, fit into pan and roll pin over the top of tin to cut dough off. Press dough into corners of pan and chill at least 15 minutesÂ.or over night

Heat oven to 350 , place greased foil in tart crust, weight with dry beans or pie weights and bake 10 minutes Â.remove weights and foiand bake another 10 minutesÂor until dough is lightly brownedÂ.cool.
Fill with the pastry cream, arrange sliced fruit over the top ( make a lovely swirl of strawberries or peach slices) Fruit should be chilled before slicing and fillingÂ.brush with glazeÂ.and serve!
The recipe goes on to show beautiful different fruit combosÂ.like kiwi raspberry, grape and berry, plum and apricot etcÂ..

make 1 1/2 times the recipe for crust...or use Betty Crocker's crust and make 1 1/2 times the recipe for the cream filling...
My recipe also works well with peaches or apple wedges that you cook until tender in a bit of butter, or banana and kiwi, fresh raspberries ( but you have to serve it pretty soon after making or the berries "bleed" into the crream filling).
You can also bake the filling for a 9 inch pecan pie in an 11 inch tart shell....and top with whipped cream.
Linda C

To be honest, neither of them do much for me. Especially the first one.

If you want a cheesecake tart with chocolate, here are two other suggestions. Both of which have chocolate and one has raspberries.

Home Cookin Chapter: Recipes From Thibeault's Table

Marble Swirl Cheesecake Pie
===========================
1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs)
1/3 cup of finely chopped walnuts
2 Tablespoons sugar
6 Tablespoons melted butter

Filling

2 packages (8 oz each) cream cheese
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips
. To prepare crust:

In a 9 inch glass pie plate place butter. Microwave on HIGH until
melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir
into the butter. Press on bottom and sides of pie plate. Microwave on
HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are
set, about 2 more minutes. Cool on a wire rack. Set aside

To prepare filling:

In a medium microwaveable mixing bowl place cream cheese; microwave on
MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until
combined. Beat in eggs, one at a time just until incorporated; beat in
vanilla extract; pour into cooled crust; set aside.

In a small microwaveable bowl place chocolate chips; microwave on
MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes.

Drop spoonfuls of chocolate onto cream cheese mixture; using a fork,
swirl chocolate through cheesecake for a marbling effect. Microwave,
uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on
MEDIUM until edges are set but centre wiggles slightly when jiggled,
about another 5 minutes.

Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4
hours.

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart
===========================================
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart
===========================================

Shortbread Tart Pastry
======================

1 cup butter, room temperature

1/2 cup Icing sugar (powdered sugar)

1 1/2 cups all purpose flour

Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.

8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries

(enough filling for two pies)

Preheat oven to 425°F.

Prepare the crust first.

Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removeable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.

Lower the temperature to 350°F

Filling

Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate,cream and vanilla.

Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.

Let cool on rack. May be decorated with melted chocolate.

Here's two recipes from Food Network Canada's Sugar.

Raspberry Lemon Tart

This tart is a classic French Tarte au Citron, finished with fresh raspberries.

Pastry

1 cup unsalted butter, room temperature
1/3 cup sugar
4 egg yolk
2 cups all purpose flour
1 tsp salt

Filling

1/3 cup fresh lemon juice
1/4 cup sugar
4 egg
1 cup whipping cream
1 tbsp lemon zest

To Assemble

4 cups fresh raspberries, red, golden, and/or black

Pastry

Cream butter and sugar together until smooth. Add egg yolks and blend.

Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute.

Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling.

Preheat oven to 375 F.

On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 inch thick.
Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes.

Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling.

Filling

Reduce oven temperature to 325 F and place tart shell on a baking sheet.

Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.

Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing.

Arrange raspberries on top of tart I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving.

****************************************************

Lemon Pineapple Brulee Tart

Crust

1 1/2 cups all purpose flour
1/2 cup unsweetened coconut, medium shred
1 cup icing sugar, sifted
1/4 teaspoons fine salt
1/2 cup cold unsalted butter

Filling

1 (8 oz) pkg cream cheese, room temperature
2 cups sugar
1/4 cup all-purpose flour
3 large eggs
1/2 cup lemon juice
1 Tbsp finely grated lemon zest
1/2 cup drained crushed pineapple
granulated sugar for bruling

Filling

For crust, preheat oven to 350 °F. Grease a 10-inch removable bottom tart pan.

Pulse all ingredients together until a rough, crumbly texture (mixture will be dry). Press into prepared pan and bake 12 minutes, until it just starts to brown around the edges. Allow to cool.

For filling, reduce oven temperature to 325 °F. Beat cream cheese to smooth and add sugar and flour while beating. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest and stir in pineapple. Pour over cooled crust and bake for 20 to 25 minutes, until set but not browned. Cool for an hour, then chill completely before bruling.

Sprinkle a layer of granulated sugar over the surface of the tart. Using a kitchen butane torch melt and caramelize the sugar and serve.

***************************************************

Alsatian Apple Tart

Sable Crust

1 1/4 cups pastry flour
1 cup icing sugar
1/4 tsp salt
1/2 cup + 2 Tbsp unsalted butter, cut into pieces and chilled
3 egg yolk

Filling

1/3 cup sour cream
3 tbsp sugar
dash of nutmeg
8 Granny Smith apples
2 tbsp lemon juice
2 tbsp Calvados or brandy
3 tbsp apricot or apple jelly

Directions:

Sable Crust

Sift together flour, icing sugar and salt. Cut in butter until the pastry starts to take on a yellow colour from the butter. Mix in yolks until dough is an even texture. Shape into a disc, wrap and chill for 1 hour.

Preheat oven to 350 F.

On a lightly floured surface, roll out dough to just greater than 1/4-inch thick. Line a 10-inch removable-bottom with pastry and trim edges. Chill for 15 minutes. Dock with a fork and bake for 18-20 minutes. Allow to cool.

Filling

Blend together sour cream, sugar and nutmeg and spread over bottom of cooled crust.

Peel and core apples, and thinly slice on a mandolin. Sprinkle apples with lemon juice and calvados.

Line tart shell with apple slices, starting at the outside and overlapping slices 3/4 over each other. Spiral apples slices toward the center, creating a tart that is taller in the center than its edges. Bake for 25-30 minutes, until apples are tender.

To Assemble

Warm jelly with a Tbsp of water and brush over tart to glaze. Chill until ready to serve.

I have made this one several times and it is wonderful. I used a pringform pan, but a tart pan would work well, too.

Raspberry-Lemon Shortbread Tart
From Every Day with Rachael Ray
February-March 2006
8 Servings
Prep Time: 30 min; Cook Time: 50 min

3 cups frozen raspberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Confectioners' sugar, for dusting

No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake.

1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
2. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread.
3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.
You can replace the raspberries with your favorite fruitor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard.

My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too.
Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly.

Thanks for the recipes. I kind of regretted buying the tart pan when I saw all the recipes were so fattening and rich (full of butter and heavy cream).

I really like that last Rachael Ray recipe. 3 Cups of raspberries sounds like a lot. Did you use them all?

Don't forget that you can use your tart pan for savory pies too!

Stir_fryi, yes, I used 3 cups of raspberries. MMMMMMM....

Linda

Well I made the Raspberry Lemon tart that doucanoe suggested -- it was a disaster! Followed the recipe to a tee except for baking it 5 minutes longer than it said. It looked great but when I cut it -- it oozed raspberry goo all over in the middle. It was a soggy mess. The bottom of the crust was also soggy.

I drained the frozen raspberries all morning in a colander.

I think the recipe is just flawed.

Wow, I am so sorry that your tart was a mess!

I don't know that the recipe is flawed, I have made it several times and it always turns out great as you can see by the picture I posted above.

I don't know what to tell you.

Linda

In my store there are 2 kinds of frozen reapberries....the ones frozen loose in a bag....and those that are sort of frozen in a brick. The ones in the brick are a lot more juicy than the ones frozen individually.
Which did you use?
Linda C