Ingredients
- nonstick cooking spray
- ½ (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
- 10 tablespoons raspberry jelly, melted, divided (such as Smucker's®)
- 2 cups fresh raspberries
- ¼ cup white chocolate chips (such as Ghirardelli®)
- 1 teaspoon vegetable oil, divided
- ¼ cup semisweet chocolate chips (such as Nestle® Toll House®)
What Makes This Recipe Unique
Helpful Cooking Tips
- Chill the tart thoroughly before slicing to keep the layers intact.
- Warm the tart slightly before serving if you prefer a softer chocolate texture.
Step 1
Gently heat your oven to 400°F (200°C) and give a 9-inch tart pan with a removable bottom a quick spray with cooking spray. Crush your cookies into fine crumbs—using a rolling pin inside a baggie or a food processor works well. Mix those crumbs with 4 tablespoons of raspberry jelly until everything’s combined. To keep things from sticking, spray your hands lightly with cooking spray, then press the mixture evenly into the bottom of the pan.
Step 2
Pop the crust into the oven and bake for about 10 minutes, until it’s set. Once it’s out, spread the rest of the raspberry jelly over the warm crust and pop it into the freezer for around 10 minutes to chill. After it cools, arrange your fresh raspberries over the top.
Step 3
Melt the white chocolate chips with half a teaspoon of oil in a small microwave-safe cup. Heat for 30 seconds, stir, then heat for another 30 seconds. Stir until smooth, then drizzle the white chocolate over the raspberries in one direction using a fork. Repeat this melting process with the semisweet chocolate chips and the remaining oil. Once melted and smooth, drizzle the dark chocolate over the raspberries in the opposite direction.
Step 4
Finally, refrigerate the tart until you’re ready to serve. When it’s time, carefully remove the outer ring of the pan but leave the bottom in place, and slide the tart onto your serving plate. Enjoy!
