Desserts

Winter Berry Chocolate Tart

photo by:kraft

This Winter Berry Chocolate Tart was made by my 14 year old granddaughter for Thanksgiving desert. Everyone raved on how wonderful it looked and how delicious it tasted.

posted by

Chixon1956

on 11/27/2012

time

prep:

30 min

total:

2 hr 40 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

chocolate sandwich cookies, finely crushed (about 2 cups)

Tbsp. butter or margarine, melted

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

cup cold milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/4

cup seedless raspberry jam

oz. BAKER'S White Chocolate

fresh raspberries

Make It

SPRAY 10-inch tart pan with removable bottom with cooking spray. Mix cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.

MELT 2 oz. semi-sweet chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in melted chocolate, then 1 cup COOL WHIP until blended. Pour into crust. Refrigerate 1-1/2 hours.

MICROWAVE remaining semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min., stirring after 2 min. Stir until chocolate is completely melted and mixture is well blended. Cool 10 min.

MICROWAVE jam in separate microwaveable bowl on HIGH 15 sec.; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 min.

REMOVE tart from side of pan. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.

Kraft Kitchens Tips

Size-Wise

A slice of this tart goes a long way on chocolate flavor.

Variation

Prepare using seedless strawberry jam and substituting 6 halved fresh strawberries for the raspberries.

How to Easily Drizzle Melted Chocolate

Melt BAKER'S Baking Chocolate as directed on package. Use a teaspoon to drizzle chocolate back and forth over dessert in desired design. Or, spoon melted chocolate into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to drizzle chocolate over dessert.