Raspberry Chocolate Tart
Recipe & photo thanks to Robert Rothschild Farms.
- 32 Chocolate wafer cookies (approximately a 9 oz. package)
- 1/2 tsp. Salt
- 6 Tbsp. Butter, melted
- 1-1/4 cups Heavy cream
- 1 cup Dark chocolate chips
- 1 cup Robert Rothschild Farm Raspberry Chocolate Dessert Topping
- Chocolate bar and fresh raspberries, for garnish
Preheat oven to 350 degrees F. In the bowl of a food processor, add cookies and salt. Process cookies until they resemble fine crumbs. Add melted butter and pulse until just combined. Press crumbs up sides and along bottom of tart pan with removable bottom. Place tart pan on baking sheet and bake for 20 minutes or until set. Allow to cool completely. Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and Raspberry Chocolate Dessert Topping. Microwave on HIGH 1 minute and whisk together. Pour raspberry chocolate mixture into tart shell. Refrigerate until set. Garnish with chocolate curls and raspberries.
Recipe created by Melanie Bauer at, melaniemakes.com.