Triple Chocolate and Raspberry Tart
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®)
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Instructions
- 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.
Source
Original recipe: View Original