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Fresh Raspberry Chocolate Pecan Tray Tart

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By Ericka Sanchez
Updated Oct 23, 2023
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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!

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Fresh Raspberry Chocolate Pecan Tray Tart

  • Prep Time 20 min
  • Total 3 hr 45 min
  • Servings 24
  • Ingredients 8
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Ingredients

Crust

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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
  • Step 
    3
    Meanwhile, 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.
  • Step 
    4
    In 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
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