Chocolate Raspberry Tart

1. 1

   Preheat oven to 350F

2. 2

   Crush cookies into fine crumbs with rolling pin or in food processor fitted with metal blade you should have about 2 cups.

3. 3

   Add butter to food processor and mix, or blend crushed cookies and butter in a bowl.

4. 4

   Press buttered crumbs over bottom and up sides of a 9 inch tart pan with removable bottom OR into 9 inch pie plate.

5. 5

   Bake 8 to 10 minutes, until lightly browned; cool slightly.

6. 6

   In microwaveable dish, heat chocolate in microwave for 3 to 4 minutes on 50% (medium/low) power, just until melted.

7. 7

   Stir to smooth chocolate.

8. 8

   Spread over bottom of crust.

9. 9

   Gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside.

10. 10

    Reserve any unused berries for garnish.

11. 11

    Melt jam in microwave for 1 minute at 50% (medium/low) power.

12. 12

    Stir until smooth.

13. 13

    Pour or brush over raspberries.

14. 14

    Chill 15 minutes before serving.

15. 15

    Cut into 8 to 12 slices.

16. 16

    Top with whipped cream and raspberries.

17. 17

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.