Indulge in a delightful blend of rich, creamy chocolates paired with the fresh tartness of raspberries in this irresistible dessert. It’s the perfect treat to impress your friends and satisfy your sweet tooth.
Start by heating your oven to 400°F (200°C). Grease a 9-inch tart pan with a removable bottom using cooking spray. Next, crush the cookies into fine crumbs—either by putting them in a plastic bag and rolling over them with a rolling pin or pulsing them in a food processor. In a bowl, mix the cookie crumbs with 4 tablespoons of raspberry jelly until everything is well combined. Lightly spray your hands with cooking spray so the mixture doesn’t stick, then press it evenly into the bottom of the tart pan.
02
Bake and chill crust
Pop the crust into the oven and bake for about 10 minutes, until it’s set. Once out of the oven, spread the remaining jelly over the warm crust and pop it into the freezer for around 10 minutes to cool. When it’s chilled, arrange the fresh raspberries on top.
03
Drizzle Melted Chocolates
Now for the chocolate drizzles: melt the white chocolate chips with half a teaspoon of oil in a small microwave-safe cup. Heat it for 30 seconds, give it a good stir, then microwave for another 30 seconds until smooth. Use a fork to drizzle the white chocolate over the raspberries, moving in one direction. Then, do the same with the semisweet chocolate chips and remaining oil—melt, stir, and drizzle this chocolate in the opposite direction.
04
Chill and Serve
Finally, refrigerate the tart until you’re ready to serve. When it’s time, carefully remove the outer ring of the pan but keep the bottom on, then transfer it to a serving plate.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use high-quality chocolate for the best flavor and smooth texture.
- Chill the tart thoroughly before slicing to help the layers set properly.
- Gently fold the raspberries into the chocolate or place them on top to keep them fresh and vibrant.
Why you’ll love it
This dessert combines the rich flavors of dark, milk, and white chocolate with the fresh tartness of raspberries. The contrast in textures and tastes makes each bite exciting and satisfying. It’s a beautiful treat that looks as good as it tastes.
Serving ideas
Serve slightly chilled with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar or a few extra fresh raspberries on the side adds a lovely finishing touch.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days to keep the chocolate layers firm and the raspberries fresh. Let it sit at room temperature for a few minutes before serving to soften the chocolate slightly.
