- 1 of 3 To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips. Form into one disk and refrigerate for 2 hours.
- 2 of 3 Press into a 9-inch round fluted nonstick tart pan. Score into 16 pie-shaped wedges without cutting completely through dough.
- 3 of 3 Bake at 350 degrees F for 27 to 30 minutes. Let cool and remove side of pan. Just before serving, melt 3 tablespoons seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.
Servings Per Recipe: 16
Per Serving: 179 kcal cal., 2 g pro., 25 g carb., 8 g Fat, total, 1 g fiber, 36 mg sodium, 28 mg chol., 5 g sat. fat