Impress guests with this easy tart that features a chocolate wafer crust, fresh raspberries, and a drizzling of white and semisweet chocolate for decadent flavor.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
208 Calories
Recipe 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.
Ingredients
2 cups fresh raspberries
nonstick cooking spray
1 teaspoon vegetable oil, divided
10 tablespoons raspberry jelly, melted, divided (such as Smucker's®)
¼ cup white chocolate chips (such as Ghirardelli®)
¼ cup semisweet chocolate chips (such as Nestle® Toll House®)
