chocolate raspberry tart

Name: Chocolate Raspberry Tart
Ingredients: 28 - oreos; 6 tablespoon(s) butter, at room temperature; 1 - box (3 oz) devils food or chocolate instant pudding and pie filling; 2/3 cup(s) unsweetened cocoa powder; 3/4 cup(s) cold milk; 2/3 cup(s) sour cream; 2 tablespoon(s) creme de cacao; 48 - small raspberries, rinsed

(1 RATING)

26 Pinches

Beth Ellefson

Shelbyville, IN

Updated on Dec 18, 2011

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Ingredients

28 - oreos
6 tablespoons butter, at room temperature
1 - box (3 oz) devils food or chocolate instant pudding and pie filling
2/3 cup unsweetened cocoa powder
3/4 cup cold milk
2/3 cup sour cream
2 tablespoons creme de cacao
48 - small raspberries, rinsed

How To Make chocolate raspberry tart

Step 1

Crust: 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.

Step 2

Filling: 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.
Step 3

Generally spread the remaining 1/3 cup sour cream over the filling. Arrange raspberries over the top. Serve immediately.
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