Prep Time
27 Mins
Cook Time
11 Mins
Other Time
2 Hours
Yield
Makes 8 servings

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Southern Living Cook-Off Cookbook

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