Raspberry-Chocolate Tart

Oxmoor House
Cool, silky chocolate and juicy ripe berries, topped with sweetened whipped cream, in a buttery crumb crust--pure decadence!
Makes 8 servings


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1 (9-ounce) package chocolate wafers
1/2 cup butter, melted
1/2 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons butter
1 (10-ounce) package raspberry-flavored semisweet chocolate morsels
2 cups fresh raspberries
Sweetened whipped cream
Garnish: fresh raspberries


Prep: 27 Minutes
Cook: 11 Minutes
Other: 2 Hours

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.

Bake at 350° for 8 minutes. Cool crust while preparing filling.

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.

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.

Created date

November 2004