CHOCOLATE SILK RASPBERRY TART
Smooth slices of this attractive tart combine the classic combination of chocolate and raspberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, mix cookie crumbs and butter. In 9- or 10-inch springform pan, press mixture in bottom and 1 inch up side. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, heat chocolate chips and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
- In large bowl with electric mixer, beat cream cheese on medium speed until smooth. Beat in chocolate mixture until creamy. Set aside.
- In another large bowl with electric mixer, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Fold half of whipped cream into cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into cooled baked crust. Refrigerate until set, about 4 hours.
- To serve, arrange raspberries around edge of tart. In small microwavable bowl, microwave jam on High 1 to 2 minutes, stirring every 30 seconds, until melted; lightly brush over raspberries. Remove side of pan. Cut tart into wedges. Store in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 29 g, Cholesterol 75 mg, Fat 6 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 19 g, TransFat 1 1/2 g
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