No Bake Chocolate Raspberry Tart
Medium
Raspberry
12
1 hour 15 mins
Steps
- Pulse vanilla wafer cookies in a food processor with melted butter and cinnamon until finely ground.
- Press the mixture onto the bottom and up the sides of a 9 tart pan.
- Place the crust in the refrigerator for 30 mins to firm up before adding the filling (or, if you prefer a crunchy crust, you can bake it in a 350°F preheated oven for about 8 mins until fragrant and firm, then let it cool on a wire rack).
- In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Turn off heat and add chopped bittersweet and milk chocolate. Fold with a rubber spatula until chocolate completely melts and is a thick even consistency. Set aside.
- Take out your tart crust and pour Bonne Maman Raspberry Preserves into the center and evenly spread to the edges.
- Pour chocolate mixture over the preserves and refrigerate until set (minimum of 4 hours, 6 hours ideal).
- Top with fresh raspberries and dust with powdered sugar. Serve.
