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CHOCOLATE RASPBERRY YOGURT TART Recipe

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This recipe for CHOCOLATE RASPBERRY YOGURT TART is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
8 oz. cookies (about 30 cookies)
¾ oz. hazelnut flour
3 ½ oz. (7 tbsp)unsalted butter, melted and cooled
1 teaspoon vanilla extract
pinch salt

FILLING
¼ seedless raspberry jam
14 oz. bittersweet chocolate, chopped
3 tablespoons hazelnut flour
1 cup whole milk plain greek yogurt (chobani)
pinch salt

TOPPING
12 oz fresh raspberries
¼ cup seedless raspberry jam
¼ cup toasted, chopped hazelnuts
Directions:
Directions:
Position rack in center of oven at 350°. In processor, combine the cookies, flour and pulse until fully mixed. Add butter, vanilla and salt and process. Press the mixture firmly into an 11” tart pan with removable bottom about ¼ inch thick. Bake for 10 minutes and cool completely.

In saucepan melt jam over low heat. Bring 2” of water to boil in 3qt. saucepan over high heat, reduce to simmer and place a snug fitting bowl over the top of the saucepan. Add chocolate and stir until melted. Add melted jam and liquor, stirring until incorporated well. Off heat, fold in the yogurt and salt, blending thoroughly. Spoon into crust and spread evenly.

Arrange raspberries on top of tart and refrigerate for about 30 minutes until filling is set. In small saucepan, melt jam over low heat. Let jam cool then drizzles over top of raspberries, and sprinkle with chopped hazelnuts, allowing jam to settle for about 10 minutes.

Remove tart from pan and serve.

 

 

 

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