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Duet of Chocolate and Berry Tart

NESTLÉ TOLL HOUSE
Prep:
45 mins
Cooking:
8 mins
Cooling:
120 mins
Yields:
6 to 8 servings
Chocolate, strawberries and raspberries combine in this delicate Duet of Chocolate and Berry Tart! A perfect ending to a family get-together or celebration, this wonderful 1st Prize winning recipe was created by Margee Berry of White Salmon, WA.

Ingredients

  • CRUST
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup graham cracker crumbs
  • 1/4 cup finely ground pecans
  • FILLING
  • 3 tablespoons heavy whipping cream
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 3/4 cup (6 oz.) cream cheese, softened
  • 1/2 cup granulated sugar, divided
  • 1 pkg. (10 oz.) frozen raspberries in syrup, thawed
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch
  • 2 cups medium strawberries, cut in half lengthwise

Directions

FOR CRUST:
PREHEAT
oven to 375° F. Grease 9-inch tart pan with removable bottom.

MELT semi-sweet morsels and butter in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in graham cracker crumbs and pecans. Press onto bottom and up sides of prepared pan. Freeze for 5 minutes.

BAKE for 8 minutes. Cool completely in pan on wire rack.

FOR FILLING: HEAT cream in small saucepan over medium heat until it just begins to boil. Turn off heat. Add premier white morsels; whisk until smooth. Remove from heat. Reserve 2 tablespoons mixture in small resealable plastic bag.

BEAT cream cheese and 1/3 cup sugar in large mixer bowl for 2 minutes. Stir in remaining white morsel mixture from saucepan. Pour into crust. Refrigerate for 30 minutes.

PLACE raspberries and juice in blender container or food processor. Cover; blend or process until crushed. Strain through a strainer into a small saucepan. Discard seeds. Add remaining sugar. Combine lemon juice and cornstarch and add to raspberry mixture. Cook over medium heat for 5 to 6 minutes or until thickened; do not boil. Cool to room temperature.

PLACE strawberries in raspberry mixture to coat. Remove with slotted spoon; arrange over top of tart. Spoon raspberry mixture over tart. Reheat reserved white morsels mixture in microwave oven on MEDIUM-HIGH (70%) power for 15 to 20 seconds; knead. Cut small hole in corner of bag; drizzle over tart. Refrigerate for at least 1 hour. Remove side of tart pan and place on serving platter before serving.

Nutritional Information

  • Serving Size
    1/6 to 8 servings of recipe
  • Calories 640
  • Calories from Fat 340

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 37g 58%
  • Saturated Fat 23g 113%
  • Cholesterol 65mg 21%
  • Sodium 180mg 8%
  • Carbohydrates 74g 25%
  • Dietary Fiber 5g 20%
  • Sugars 56g
  • Protein 7g
  • Vitamin A 15%
  • Vitamin C 70%
  • Calcium 10%
  • Iron 8%