Winter Berry Chocolate Tart |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Creamy double-chocolate pudding is the filling for this quick and easy tart with raspberry jam. Make a simple crust with crushed cookies and top the tart with whipped topping, a drizzle of white chocolate, and fresh berries. Ingredients:
24 chocolate sandwich cookies, finely crushed |
3 tablespoons butter or margarine, melted |
6 ounces baker's semi-sweet baking chocolate, divided |
1 (3.9 ounce) package jell-o chocolate instant pudding |
1 cup cold milk |
1 (8 ounce) tub cool whip whipped topping, thawed, divided |
1/4 cup seedless raspberry jam |
1 ounce baker's white chocolate |
12 fresh raspberries |
Directions:
1. Spray 10-inch tart pan with removable bottom with cooking spray. Mix cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
2. Melt 2 ounces semi-sweet chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Pudding will be thick.) Stir in melted chocolate, then 1 cup COOL WHIP until blended. Pour into crust. Refrigerate 1-1/2 hours.
3. Microwave remaining semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 minutes, stirring after 2 minutes. Stir until chocolate is completely melted and mixture is well blended. Cool 10 minutes.
4. Microwave jam in separate microwaveable bowl on HIGH 15 seconds; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 minutes.
5. Remove tart from side of pan. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.
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