Chocolate Raspberry Tart

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Crust Ingredients:
  • 28 cream-filled chocolate sandwich cookies
  • 6 tablespoons of softened butter
Filling Ingredients:
  • 1 box (3 ounces) devils food or chocolate instant pudding and pie filling
  • 2/3 cup unsweetened cocoa powder
  • 3/4 cup cold milk 
  • 1/3 c. sour cream
  • 2 T. creme de cacao (or whatever extract you would like to use. I used raspberry extract)
Topping Ingredients:
  • 1 1/2 c. whipping cream (you could use regular Cool Whip or flavored Cool Whip for topping)
  • 1 tsp. raspberry extract, strawberry extract, almond extract, or creme' de cacao (or whatever extract you  like). I used raspberry extract. It just enhanced the flavor of the raspberries   
  • 48 raspberries, rinsed
    Crust Directions:
    1. In food processor, crush cookies until no white filling remains visible. Add butter; pulse until blended and crumbs begin to stick together. Transfer to rectangular 14 x 4 x 1-1/4-inch tart pan with removable bottom (see note); press up sides and over bottom to form 1/4-inch-thick crust. Refrigerate.
    Filling Directions:
    1. In large bowl, whisk pudding mix and cocoa powder. 
    2. In small bowl, whisk milk, 1/3 cup sour cream and creme' de cacao. 
    3. Add milk mixture to pudding mixture; beat on low until just moistened. Increase speed to medium-high; beat 2 minutes (consistency of frosting). 
    4. Scrape into tart shell; spread level. Refrigerate 1 hour. (Recipe may be prepared up to this point, covered in plastic wrap and refrigerated for 4 hours or overnight.)
    Topping Directions:
    1. Whip the whipping cream to peaks and spread on tart or use a star tip and pastry bag to pipe on the whipping cream.
    2. Place raspberries on top as shown in picture.