Chocolate Cream Raspberry Tart

A wonderful tart recipe featuring our Red Raspberry Preserves.

Ingredients

Directions
1. Combine first 5 ingredients and stir well. Press mixture into bottom and up the sides of a 9 inch round removable bottom tart pan. Bake at 350 degrees F for 11 minutes; cool on a wire rack.
2. Combine gelatin and 1/4 cup milk in a bowl; set aside. Combine 1/2 cup sugar and next 3 ingredients in a saucepan. Gradually add remaining 3/4 cup milk, stirring with a wire whisk. Bring to a boil over medium-low heat, and cook 1 minute, stirring constantly. Remove from heat; add chocolate morsels, stirring until chocolate melts. Stir in extracts.
3. Add chocolate mixture to gelatin mixture, in bowl, stirring until gelatin dissolves. Place bowl over a large ice-filled bowl, stir 10 minutes or until cool; remove from ice-filled bowl.
4. Add whipped topping, stirring gently until well blended. Spoon evenly into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted Red Raspberry Preserves. Chill 2 hours before serving. Yields 9 servings.

$7.89

Become a Club Member to sign up for special promotions and recipes.

Questions? Call us 800.356.8933