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Chocolate Raspberry Tart recipe

A simple, yet delicious chocolate raspberrytart.

Recipe: Chocolate RaspberryTart

10 pecan shortbread cookies
10 gingersnaps
3 tablespoons butter, melted
1 cup semisweet or milk chocolate chips
12 ounces raspberries
1/2 cup seedless raspberry, strawberry or peach jam
1 cup whipping cream or creme fraîche, whipped

  • Preheat oven to 350°F (175°C).Crush cookies into fine crumbs with rolling pin or in food processorfitted with metal blade (about 2 cups). Add butter to food processorand pulse until combined. Alternatively, blend cookie crumbsand butter in a bowl. Press buttered crumbs over bottom and upsides of a 9-inch tart pan with removable bottom or into a 9-inchpie plate. Bake 8 to 10 minutes, or until lightly browned; coolslightly.
  • In microwaveable dish, microwave chocolatefor 1 minute on HIGH; stir well. Microwave in 20 second intervals,stirring after each one, until chocolate is melted. Spread overbottom of crust. Gently press raspberries into chocolate, domeside up, arranging in rings, starting from outside. Reserve anyunused berries for garnish.
  • Melt jam in microwave for 20 seconds onHIGH; stir until smooth. Pour or brush over raspberries. Chill15 minutes before serving. Top with whipped cream and reservedraspberries.

    Makes 12 servings.

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  • Comments

    1 Comment


    Oh my, this chocolate raspberry tart is beautiful. Both in looks and taste it is, dare I say perfect. I fed it to unsuspecting guests, some of whom do not usually indulge in desserts and they loved it. I can tell you it realistically serves six people, practically it could serve eight but if you allow a second helping for a couple of people they will not complain.

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