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This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
8
Yield:
1 9-inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.

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  • Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.

  • 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.

  • 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.

  • 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.

  • 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.

  • To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

Cook's Note:

If you do not own a tart pan, this recipe is well worth the trouble of getting one. You could also use small tart pans to make individual tarts.

Nutrition Facts

208 calories; protein 1.9g; carbohydrates 37.7g; fat 6.6g; cholesterol 1.5mg; sodium 97.9mg. Full Nutrition
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