Skip to Content
Menu

Fresh Raspberry Chocolate Pecan Tray Tart

  • Save Recipe
  • Prep 20 min
  • Total 3 hr 45 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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!
By Ericka Sanchez
Updated Oct 23, 2023
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 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.
  • 2
    Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
  • 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.
  • 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.

Frequently Asked Questions

Can this recipe be made with other berries?

Of course! Have fun topping this delicious tart with your favorite berries–anything from strawberries to blueberries!

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved