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Desserts

Winter Berry Chocolate Tart

4.7 (3)
Winter Berry Chocolate Tart recipe
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

What You Need

24
 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
3
Tbsp.  butter or margarine, melted
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1
cup  cold milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4
cup  seedless raspberry jam
1
oz.  BAKER'S White Chocolate
12
 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.
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