chocolate raspberry tart
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Ingredients For chocolate raspberry tart
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28oreos
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6 Tbspbutter, at room temperature
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1box (3 oz) devils food or chocolate instant pudding and pie filling
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2/3 cunsweetened cocoa powder
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3/4 ccold milk
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2/3 csour cream
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2 Tbspcreme de cacao
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48small raspberries, rinsed
How To Make chocolate raspberry tart
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1Crust: 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 14x4 inch tart pan with removable bottom; press up sides and over bottom to form 1/4 inch thick crust. Refrigerate.
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2Filling: 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. Scrape into tart shell; spread level. Refrigerate 1 hour.
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3Generally spread the remaining 1/3 cup sour cream over the filling. Arrange raspberries over the top. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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