Chocolate-Raspberry Tart with Three Layers of Chocolate

Ingredients 0/7

Step 1

Gently heat your oven to 400°F (200°C). Lightly spray a 9-inch tart pan with a removable bottom to keep things from sticking. Crush your cookies into fine crumbs—either pop them in a plastic bag and smash with a rolling pin or pulse them in a food processor. Mix those crumbs with 4 tablespoons of raspberry jelly until everything’s well combined. To make it easier to press down, spray your hands with a bit of cooking spray, then press the mixture firmly into the bottom of your prepared pan.

Step 2

Pop the crust into the oven and bake for about 10 minutes, until it’s set. Once it’s out, spread the remaining jelly evenly over the crust and pop the tart into the freezer for around 10 minutes to let it cool and firm up. After that, arrange fresh raspberries on top.

Step 3

Now for the chocolate drizzle: melt the white chocolate chips with half a teaspoon of oil in a small microwave-safe cup. Heat for 30 seconds, give it a stir, then microwave for another 30 seconds. Stir until smooth, then use a fork to drizzle the white chocolate over the raspberries in one direction. Repeat the process with the semisweet chocolate chips and the remaining oil, but this time drizzle the chocolate in the opposite direction.

Step 4

Finally, when you’re ready to serve, carefully remove the outer ring of the tart pan—leave the bottom in place—and slide the tart onto a serving plate. Enjoy!