Chocolate Raspberry Tart
|Phyllo dough tart shell||1 (For 12 Inch 30 Centimeter Shell)|
|Seedless raspberry preserves||1⁄4 Cup (4 tbs) (Fruit Only, No Sugar Added)|
|Chocolate tart filling||2 Cup (32 tbs)|
|Creme de cacao||30 Milliliter, added to tart filling (2 Tablespoons)|
|Frozen low fat non dairy whipped topping||1⁄2 Cup (8 tbs), thawed|
|Seedless raspberry||1⁄4 Cup (4 tbs) (Use Fresh)|
Prepare the phyllo tart shell.
Smooth the raspberry preserves on the bottom of the inside of the tart shell.
Spoon the chocolate filling on top of the preserves.
Garnish with whipped topping and raspberries, if desired.
May be refrigerated an hour or two before serving.