Decadent Triple Chocolate Raspberry Tart Recipe

Ingredients

• Cooking spray without sticking
• Half a 9-ounce pack of chocolate wafer cookies (like Nabisco® Famous Chocolate Wafers)
• 10 tablespoons of melted raspberry jelly, split (such as Smucker's®)
• 2 cups of ripe raspberries
• A quarter cup of white chocolate chips (like Ghirardelli®)
• One teaspoon of split vegetable oil
• A quarter cup of semisweet chocolate chips (such as Nestle® Toll House®)

Step 1

Start by preheating your oven to 400 degrees F (200 degrees C) and greasing a 9-inch tart pan with a removable bottom using cooking spray.

Step 2

For the crust, you can either crush cookies in a baggie with a rolling pin or opt for a quicker method by using a food processor. Mix the cookie crumbs with 4 tablespoons of raspberry jelly in a medium bowl until well combined. To make it easier to handle, spray your hands with cooking spray before pressing this mixture into the bottom of the pan.

Step 3

Bake the crust in the preheated oven for approximately 10 minutes until it sets. Once done, take it out and spread the remaining raspberry jelly over the crust. Pop it into the freezer for about 10 minutes to cool. After cooling, arrange fresh raspberries on top of the crust.

Step 4

Next, in a small microwave-safe cup, combine white chocolate chips with 1/2 teaspoon of oil. Microwave the mixture for 30 seconds, stir with a fork, then heat for another 30 seconds. Stir until smooth and drizzle the melted white chocolate over the raspberries in one direction.

Step 5

In another cup, combine semisweet chocolate chips with the remaining oil following the same microwave steps as before. Drizzle this chocolate mixture over the raspberries in the opposite direction. Refrigerate the tart until you're ready to serve.

Step 6

When serving, gently remove the outer ring of the tart pan while keeping the bottom intact. Place the tart on a pretty serving plate or platter for a beautiful presentation.