The best delicious Chocolate Cream Raspberry Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cream Raspberry Tart recipe today!
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What Makes This Chocolate Cream Raspberry Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cream Raspberry Tart.
Ready to make this Chocolate Cream Raspberry Tart Recipe? Let’s do it!
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1 c Graham Cracker Crumbs
3 tb Reduced-Calorie Margarine
1 tb Sugar
1/4 ts Ground Cinnamon
1 1/2 ts Unflavored Gelatin
1 c 1% Low-Fat Milk; Divided
1/2 c Sugar
2 1/2 tb Cornstarch
2 tb Unsweetened Cocoa
1/8 ts Salt
1/4 c Semisweet Chocolate Chips
3/4 ts Vanilla Extract
1/4 ts Almond Extract
1 1/2 c Cool Whip Lite(r); Thawed
3 c Fresh Raspberries
1/4 c Red Currant Jelly; Melted
Preheat oven to 350?. 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? for 11 minutes; cool on a
wire rack. Combine gelatin and 1/4 cup milk in a bowl; set aside.
Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan.
Gradually add 3/4 cup milk, stirring with a whisk. Bring to a boil
over medium low heat, and cook 1 minute, stirring constantly. Remove
from heat; add chocolate chips, stirring until chocolate melts. Stir
in extracts. 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. Add
whipped topping, stirring gently until well-blended. Spoon evenly
into tart shell. Arrange raspberries on top of tart. Gently brush
raspberries with melted jelly.
Chill 2 hours before serving.
Yields
9 servings
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