Fresh Raspberry Chocolate Pecan Tray Tart
Ericka Sanchez
Updated Oct 23, 2023
Raspberries and chocolate pair nicely in this chocolate lover’s dream dessert! With a chocolate chip cookie base, crunchy pecans and fresh raspberries, this tart is sure to delight at any get-together!
Frequently Asked Questions
Fresh Raspberry Chocolate Pecan Tray Tart
- Prep Time 20 min
- Total 3 hr 45 min
- Servings 24
- Ingredients 8
Ingredients
Crust
- 1/2 cup cold butter or margarine, cut into pieces
- 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
- 3/4 cup chopped pecans
Topping and Glaze
- 1 package (8 oz) cream cheese, softened
- 1/3 cup sugar
- 6 cups raspberries
- 1/3 cup red currant jelly
- 2 tablespoons honey
Instructions
-
Step1Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, cut butter into cookie mix using pastry blender or fork until crumbly; stir in pecans. Press dough in bottom and 1/2 inch up sides of pan.
-
Step2Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
-
Step3Meanwhile, in small bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled cookie crust. Top with raspberries.
-
Step4In small microwaveable bowl, stir together jelly and honey. Microwave uncovered on high 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries. Refrigerate 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts.
Nutrition
Nutrition Facts are not available for this recipe
© 2025 ®/TM General Mills All Rights Reserved