Name: Duet of Chocolate and Berry Tart
Prep time: 45 s
Cook time: 8 s
Total time: 173 s
Yield: 6
Ingredients: 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; 3 tablespoons heavy whipping cream; 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels; 3/4 cup (6 ounces) cream cheeseat room temperature; 1/2 cup granulated sugardivided; 1 package (10 ounces) frozen raspberries in syrupthawed; 2 tablespoons lemon juice; 3 tablespoons cornstarch; 2 cups medium strawberriescut in half lengthwise

Make It

Step 1

Preheat oven to 375° F. Grease 9-inch tart pan with removable bottom.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.