Nestle Toll House Recipe: Duet of Chocolate and Berry Tart - Very Best Baking

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I made this recipe for a work baking contest. I made one for work and ...

Cheryl H., Maplewood, MN on 9/08

Duet of Chocolate and Berry Tart

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Level: Challenging

Chocolate, strawberries and raspberries combine in this delicate fruit 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.

Prep: 45 min

Cooking: 8 min

Cooling time: 2 hrs refrigerating

Yields: 6 to 8 servings

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

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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.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Cheryl H. , Maplewood, MN
September 2008

Work Contest

I made this recipe for a work baking contest. I made one for work and a smaller one for home. My kids have asked how come work got the bigger one and wants me to make it again. Everyone raved about the flavor combinations..

Elizabeth H. , Davenport, IA
September 2008

Beautiful desert

This was wonderful. I made this for a lady's get together. It's delicious, transport's nicely, slice's perfectly. Ice cream or whipping cream on top or on the side adds to this treat..

Kathleen M. , Belmar, NJ
September 2008

Chocolate & Berry Tart

This is just the dessert to make that impresses the Boss and spouse. It looks as though it comes from a upscale boutique bakery. The taste is excellent. I do not think this receipe is difficult but then I do a lot of baking..

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NUTRITION FACTS
Amount Per Serving 6 to 8 servings
Serving Size 1/6 of recipe
Calories 640
Calories from Fat. 340
% 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%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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