Chocolate-Raspberry Truffle Tart

Makes 12
Prep 30 m
Chill 240 m



  1. 1 of 4 Place cookies in food processor. Whirl until finely ground. Or place cookies in large plastic food-storage bag; crush with rolling pin until finely ground. Mix together crumbs and butter in bowl. Press over bottom and up sides of 9-inch tart pan with removable bottom.
  2. 2 of 4 Heat jam over low heat in small saucepan just until melted. Pour over bottom of tart shell. Place in freezer for 15 minutes.
  3. 3 of 4 Meanwhile, heat chocolate and cream in saucepan over low heat until chocolate is melted and smooth. Pour into tart shell. Refrigerate until chocolate sets, about 4 hours.
  4. 4 of 4 Arrange berries on top. Refrigerate until ready to serve.
Nutrition Information for Chocolate-Raspberry Truffle Tart
Servings Per Recipe: 12
Per Serving: 8 g sat. fat, 40 mg chol., 86 mg sodium, 312 kcal cal., 3 g pro., 20 g Fat, total, 32 g carb.