Triple Chocolate and Raspberry Tart
This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- nonstick cooking spray
- ½(9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
- 10tablespoons raspberry jelly, melted, divided (such as Smucker's®)
- 2cups fresh raspberries
- ¼cup white chocolate chips (such as Ghirardelli®)
- 1teaspoon vegetable oil, divided
- ¼cup semisweet chocolate chips (such as Nestle® Toll House®)
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.Step 2
Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.Step 3
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.Step 4
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.Step 5
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.Step 6
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.Step 7
To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.