Ingredients
- nonstick cooking spray
- ½ (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
- 10 tablespoons raspberry jelly, melted, divided (such as Smucker's®)
- 2 cups fresh raspberries
- ¼ cup white chocolate chips (such as Ghirardelli®)
- 1 teaspoon vegetable oil, divided
- ¼ cup semisweet chocolate chips (such as Nestle® Toll House®)
Why This Recipe Is So Loved
Helpful Cooking Tips
- 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.
Step 1
Gently heat 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.
Step 2
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.
Step 3
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.
Step 4
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.
