Chocolate-Raspberry Tart

As promised, this week's recipe is a Valentine's Day dessert recipe that can be made either in conjugation with Spaghetti Carbonara alla Varsity Morgan or simply as a decadent ending to a Valentine's meal of your choosing. Chocolate and fruit is a traditional combination that exudes romance. The pairing of chocolate and raspberries in this tart is no exception. With ingredients that may be purchased in either Varsity Morgan or Varsity Towers, you can create a rich and elegant dessert that is absolutely delicious. Even better, it can be made ahead of time if kept overnight in the refrigerator. Based upon the calculated cost per serving of each ingredient, this Valentine's Day treat will cost you $17.70 or $1.47 per serving. This does not include the cost of cooking spray and salt. Happy Valentine's Day!

Chocolate-Raspberry Tart

Yield:12

Total Cost: $17.70 (does not include cost of cooking spray and salt)

• cooking spray
• 24 OREO Sandwich Cookies with the filling scraped out (crushed)
• 3 tablespoons sugar
• 9 tablespoons butter, melted
• Emerald Dark Chocolate Cocoa Roast Almonds (1.5 oz bag)
• 12 oz chocolate chips
• salt
• 1 1/4 cups heavy cream substitute (1 cup plus 1 1/2 teaspoons whole milk and 2 1/2 tablespoons melted butter)
• 1 1/2 cups raspberries, rinsed and dried

Preheat oven to 350 degrees. Remove filling from cookies and crush, either in a plastic bag or using a food processor. Combine with sugar and set aside. Add butter and mix until just combined. Spray tart pan with cooking spray and place a parchment circle in the bottom. Press crumbs firmly into bottom of tart pan. Place tart pan on cookie sheet and bake for 20 minutes or until crust is dry and set. Allow to cool.

Meanwhile, roughly chop almonds and set aside. Remove crust from tart pan and place on a large plate. In a large bowl, combine chocolate chips and a pinch of salt. In a saucepan, prepare the heavy cream substitute and bring to a simmer over medium heat. Pour cream over chocolate chips and let stand 1 minute. Stir gently until chocolate melts and is smooth.

Pour chocolate into cooled tart crust. Refrigerate for 15 minutes before scattering raspberries and almonds on top. Continue to refrigerate for an additional 15 minutes or until set. Top with vanilla ice cream, if desired, before serving.

Reviews
"Even the crumbs are good."
"Wasn't going to eat the whole piece but I definitely just did."
"I don't even like chocolate. But this is good."
"It keeps getting better with every bite."
"It got stuck on my hair and then I ate my hair."