Chocolate-Raspberry Tart

Makes 12
Prep 20 m
Chill 60 m

Ingredients

Crust:

Filling:

Directions

Crust:

  1. 1 of 1 In food processor, crush cookies until no white filling remains visible. Add butter; pulse until blended and crumbs begin to stick together. Transfer to rectangular 14 x 4 x 1-1/4-inch tart pan with removable bottom (see note); press up sides and over bottom to form 1/4-inch-thick crust. Refrigerate.

Filling:

  1. 1 of 2 In large bowl, whisk pudding mix and cocoa powder. In small bowl, whisk milk, 1/3 cup sour cream and creme de cacao. Add milk mixture to pudding mixture; beat on low until just moistened. Increase speed to medium-high; beat 2 minutes (consistency of frosting). Scrape into tart shell; spread level. Refrigerate 1 hour. (Recipe may be prepared up to this point, covered in plastic wrap and refrigerated for 4 hours or overnight.)
  2. 2 of 2 Gently spread the remaining 1/3 cup sour cream over the filling. Arrange raspberries over the top. Serve immediately.
Nutrition Information for Chocolate-Raspberry Tart
Servings Per Recipe: 12
Per Serving: 3 g fiber, 179 mg sodium, 229 kcal cal., 3 g pro., 23 g carb., 15 g Fat, total, 24 mg chol., 7 g sat. fat
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Printed from FamilyCircle.com 11/16/2018