Triple Chocolate and Raspberry Tart recipe
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Ingredients
- nonstick cooking spray ½ (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers) 10 tablespoons raspberry jelly, melted, divided (such as Smucker's®) 2 cups fresh raspberries ¼ cup white chocolate chips (such as Ghirardelli®) 1 teaspoon vegetable oil, divided ¼ cup semisweet chocolate chips (such as Nestle® Toll House®)
Nutrition Info
- 207.9 caloriescarbohydrate: 37.7 gcholesterol: 1.5 mgfat: 6.6 gfiber: 2.9 gprotein: 1.9 gsaturatedFat: 2.9 gservingSize: -sodium: 97.9 mgsugar: 27.2 gtransFat: : -unsaturatedFat: : -
Directions Triple Chocolate and Raspberry Tart
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl, mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
Bake in the preheated oven until set, about 10 minutes. Remove from the oven, spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds, stir with a fork and microwave for 30 seconds more. Stir until smooth, then with the same fork, drizzle white chocolate over raspberries in one direction.
Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds, stir with a fork and microwave for 30 seconds more. Stir until smooth, then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
To serve, remove outer ring from the tart pan, do not remove bottom of pan, and place on a serving plate or platter.