Dark Chocolate Raspberry Tart

OMG! My absolute favorite combination...dark chocolate and raspberries. I think I died and went to heaven. Now, all I need is a good wine and I'm set! LOL!!! Well, now that I have voiced my love of wine, dark chocolate and raspberries, I think it's time to talk about the dessert.

I found this recipe many years ago in a Family Circle magazine. I tried to find it now on the internet, but its gone. So I thought I would post it to bring it back.  It is to die for. Using  sour cream and creme' de cacao must be the secret that makes this dessert so decadent. If you want to show off your culinary skills, this recipe is for you. A simple recipe that will give you so many smiles. It's definitely a perfect ending to a perfect dinner or event. I hope that you will enjoy it as much as my family and I do.
Dark Chocolate Raspberry Tart

Ingredients
Crust:
28 cream-filled chocolate sandwich cookies
6 tablespoons (3/4 stick) butter, at room temperature
Filling:
1 box (3 ounces) devils food or chocolate instant pudding and pie filling
2/3 cup unsweetened cocoa powder
3/4 cup cold milk
2/3 cup sour cream
2 tablespoons creme de cacao
48 raspberries, rinsed
Directions:
Crust:
  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:
  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.)
Gently spread the remaining 1/3 cup sour cream over the filling. Arrange raspberries over the top. Serve immediately.
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This recipe is made in a tart pan. However, you can make it in a pie pan or round tart pan. I like the looks of the oblong tart pan. Plus it is so attractive when you place it on a rectangular plate. I'm sure this tart pan can be purchased at any kitchen store near you.  However, I found that Amazon carries it also and a great price. Two tart pans for the price of one and if you have "Prime" there's always the bonus of free shipping...

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I'm just loving updating my Cafe' Hoffy. I started this blog about 10 years ago, but life got busy. Now that I'm retired I have plenty of time to add and update old posts. 
You might be interested in looking at some of the other posts on Cafe' Hoffy. Just click on either "More Recipes" or "More Crafts". You will be redirected to the Cafe' Hoffy indexes for each category...
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I also collect "Pins" on lots of different subjects that interest me. I'm pretty sure everyone does it by now. I have lots of great pins that might also interest you. You can visit my "Dessert Board" on Pinterest for more great desserts. For more great recipes, crafts and just about anything. Just click on my picture or the Pinterest logo to check "My Boards" out...
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Here are a few "Pins" from Pinterest that relate to my post.  They all look so yummy!
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I do hope you enjoyed my post on "tarts"...they all look wonderful! I plan on trying some of the new ones that I just "pinned" on my Pinterest boards...
Always remember..."Life's short, eat dessert first!"...words to live by!

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