Chocolate Raspberry Tart

Chocolate Raspberry Tart Recipe

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Beth Ellefson




★★★★★ 1 vote


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

How to Make Chocolate Raspberry Tart


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

Printable Recipe Card

About Chocolate Raspberry Tart

Course/Dish: Other Desserts

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