Chocolate Raspberry Tart

This Chocolate Raspberry Tart has a rich chocolate graham cracker crust, a sweet cream layer, and topped off with fresh raspberries for a beautiful look. It's out of this world delicious.

Course Dessert

Cuisine American

Prep Time 15

Chill Time 3

Total Time 3 15

Servings Slices

Calories 393kcal

Equipment

Food processor
mixing bowls
9" tart pan
Electric mixer

Ingredients

Ingredients for the crust:

⅓ cup melted butter
¼ cup brown sugar
¼ cup cocoa powder
1 ¼ cup crushed graham crackers about 8-10 sheets

Ingredients for the filling:

⅓ cup raspberry jam
8 ounces cream cheese softened
½ cup heavy cream
⅓ cup powdered sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
3 cups fresh raspberries

Instructions

Grind graham crackers in a food processor until you have fine crumbs.
Place them into a bowl along with the sugar and cocoa powder and mix.
Pour the melted butter and stir until well combined.
Press the mixture firmly into the bottom and up the edges of a 9” tart pan with a removable bottom.
Place in the freezer for about 15 minutes while making the filling.
In a medium sized bowl, beat the cream cheese until smooth.
Add in the heavy cream, powdered sugar, vanilla and lemon juice and beat for about 2 minutes.
Spread the jam in an even layer on the crust and spoon the cream cheese mixture carefully over the top so you don’t mix the jam into the cream.
Smooth it to create an even layer.
Place in the refrigerator for about 2 hours to allow it to set.
Once chilled, place the raspberries upside down covering the entire surface, pressing gently down so they stick into the cream.
Slice and enjoy!

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition