Friday, October 19, 2012

Raspberry Chocolate Tart

Raspberry Chocolate Tart

Original Recipe:


  • 1-1/2 cups Oreo® Cookie Crumbs or chocolate wafer crumbs
  • 1/4 cup sugar
  • 4 Tablespoons melted butter
  • 10" tart pan with removable bottom or 9" pie plate
  • 16 oz. semisweet chocolate chips
  • 1 Tablespoon light corn syrup
  • 1 cup heavy cream
  • 2 pints fresh raspberries
  • whipped cream

  1. Preheat oven to 350° F.
  2. Mix the cookie crumbs, melted butter, and sugar together and press evenly into tart pan.
  3. Bake in oven at 350° F. for 20 minutes.
  4. Cool before filling.
  5. Place the chocolate chips and corn syrup into a heat-proof bowl.
  6. Heat the cream over low flame until very hot but not boiling.
  7. Pour the cream over the chocolate and let sit for four minutes. Then stir to melt chocolate. Keep stirring until the chocolate and cream are combined. (The final mixture should look shiny and smooth.)
  8. Spread one of the pints of raspberries across the bottom of the tart crust.
  9. Gently pour the chocolate over the raspberries, and smooth out the top, if necessary.
  10. Place in the refrigerator and let set for 2 hours.
  11. Decorate the top with the other pint of raspberries.
  12. If desired, top each slice with a dollop of whipped cream.