Best Triple Chocolate Raspberry Tart Recipes

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TRIPLE CHOCOLATE AND RASPBERRY TART



Triple Chocolate and Raspberry Tart image

This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.

Provided by Robin Raef

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 8

Number Of Ingredients 7

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®)

Steps:

  • 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.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g

TRIPLE CHOCOLATE-RASPBERRY TART



Triple Chocolate-Raspberry Tart image

Number Of Ingredients 6

1 1/4 cups chocolate wafers cookie crumbs (20 cookies)
5 tablespoons raspberries, spreadable fruit, melted
2 tablespoons semisweet chocolate chips
1/2 tablespoon oil
2 tablespoons white vanilla baking chips
2 cups fresh raspberries

Steps:

  • 1. Heat oven to 400°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In small bowl, combine cookie crumbs and 2 tablespoons of the melted spreadable fruit mix well. Spray hands with nonstick cooking spray. Press mixture evenly in bottom of sprayed pan.2. Bake at 400°F. for 5 minutes. Remove from oven spread remaining 3 tablespoons spreadable fruit over crust. Freeze 5 to 8 minutes or until cool.3. While crust is cooling, in small microwave-safe cup, combine chocolate chips and 1/4 teaspoon of the oil.* Microwave on high for 40 to 60 seconds or until melted. In another microwave-safe cup, combine vanilla chips and remaining 1/4 teaspoon oil. Microwave on high for 30 to 40 seconds or until melted.4. Arrange raspberries over cooled crust drizzle with melted chocolate chips and vanilla chips. Serve immediately or refrigerate until serving time.5. To serve, remove outer ring from tart pan do not remove bottom of pan.TIP:To melt chips in separate small saucepans, combine each kind of chip with 1/4 teaspoon oil heat and stir over low heat until melted.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 150 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 19 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 8% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat

Nutrition Facts : Nutritional Facts Serves

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