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Triple Chocolate Raspberry Tart

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  • 25 min prep time
  • 30 min total time
  • 6 ingredients
  • 8 servings
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This spectacular tart combines the irresistible flavors of chocolate and raspberries and is remarkably easy to make.

Ingredients

1 1/4
cups chocolate wafer cookie crumbs (about 23 cookies)
5
tablespoons raspberry spreadable fruit, melted
2
tablespoons semi-sweet chocolate chips
1/2
teaspoon oil
2
tablespoons vanilla milk chips
2
cups fresh raspberries

Steps

  • 1 Heat oven to 400°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In small bowl, combine cookie crumbs and 2 tablespoons of the melted spreadable fruit; mix well. Spray hands with nonstick cooking spray. Press mixture in bottom of tart pan.
  • 2 Bake at 400°F. for 5 minutes. Remove from oven; spread remaining 3 tablespoons spreadable fruit over crust. Freeze 5 to 8 minutes or until cool.
  • 3 While crust is cooling, in small microwave-safe cup combine chocolate chips and 1/4 teaspoon of the oil. Microwave on HIGH for 40 to 60 seconds or until melted. In another microwave-safe cup, combine vanilla milk chips and remaining 1/4 teaspoon oil. Microwave on HIGH for 30 to 40 seconds or until melted.
  • 4 Arrange raspberries over cooled crust; drizzle with melted chocolate chips and vanilla milk chips. Serve immediately or refrigerate until serving time. To serve, remove outer ring from tart pan; do not remove bottom of pan.
  • 1 Heat oven to 400°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In small bowl, combine cookie crumbs and 2 tablespoons of the melted spreadable fruit; mix well. Spray hands with nonstick cooking spray. Press mixture in bottom of tart pan.
  • 2 Bake at 400°F. for 5 minutes. Remove from oven; spread remaining 3 tablespoons spreadable fruit over crust. Freeze 5 to 8 minutes or until cool.
  • 3 While crust is cooling, in small microwave-safe cup combine chocolate chips and 1/4 teaspoon of the oil. Microwave on HIGH for 40 to 60 seconds or until melted. In another microwave-safe cup, combine vanilla milk chips and remaining 1/4 teaspoon oil. Microwave on HIGH for 30 to 40 seconds or until melted.
  • 4 Arrange raspberries over cooled crust; drizzle with melted chocolate chips and vanilla milk chips. Serve immediately or refrigerate until serving time. To serve, remove outer ring from tart pan; do not remove bottom of pan.

Expert Tips

To melt chips in separate small saucepans, combine each kind of chip with 1/4 teaspoon oil; heat and stir over low heat until melted.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
150
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
95mg
4%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
19g
19%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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