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6 Tbspbutter, at room temperature
1box (3 oz) devils food or chocolate instant pudding and pie filling
2/3 cunsweetened cocoa powder
3/4 ccold milk
2/3 csour cream
2 Tbspcreme de cacao
48small raspberries, rinsed
How to Make Chocolate Raspberry Tart
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.
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.
- Generally spread the remaining 1/3 cup sour cream over the filling. Arrange raspberries over the top. Serve immediately.