Raspberry-Chocolate Tart – a delicious recipe with chocolate wafers, butter, heavy whipping cream, light corn syrup, butter, chocolate morsels. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Process chocolate wafers in a food processor until finely crushed. With processor running, pour 1/2 cup melted butter through food chute; pulse just until crumbs are moistened. Press crumb mixture into a 9-inch tart pan.
2
Bake at 350u00b0 for 8 minutes. Cool crust while preparing filling.
3
Combine 1/2 cup whipping cream, corn syrup, and 2 tablespoons butter in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; add chocolate morsels, stirring until smooth. Pour chocolate mixture into crust (crust will be warm). Cool 1 hour.
4
Arrange 2 cups raspberries, stemmed side down, in concentric circles on top of filling. Chill, uncovered, 1 hour or until firm. Serve with dollops of sweetened whipped cream. Garnish, if desired. Store in refrigerator.
636
kcal
Calories
55
g
Fat
33
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (9-ounce) package chocolate wafers, 1/2 cup butter, melted, 1/2 cup heavy whipping cream, 2 tablespoons light corn syrup, and more.
Yes, Raspberry-Chocolate Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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