Winter Berry Chocolate Tart

Winter Berry Chocolate Tart

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"Creamy double-chocolate pudding is the filling for this quick and easy tart with raspberry jam. Make a simple crust with crushed cookies and top the tart with whipped topping, a drizzle of white chocolate, and fresh berries."
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1 h servings 315 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Spray 10-inch tart pan with removable bottom with cooking spray. Mix cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
  2. Melt 2 ounces semi-sweet chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Pudding will be thick.) Stir in melted chocolate, then 1 cup COOL WHIP until blended. Pour into crust. Refrigerate 1-1/2 hours.
  3. Microwave remaining semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 minutes, stirring after 2 minutes. Stir until chocolate is completely melted and mixture is well blended. Cool 10 minutes.
  4. Microwave jam in separate microwaveable bowl on HIGH 15 seconds; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 minutes.
  5. Remove tart from side of pan. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.


  • Prepare using seedless strawberry jam and substituting 6 halved fresh strawberries for the raspberries.
  • Melt BAKER'S Baking Chocolate as directed on package. Use a teaspoon to drizzle chocolate back and forth over dessert in desired design. Or, spoon melted chocolate into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to drizzle chocolate over dessert.



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