Chocolate cookie crumb crust tart with berries
A no-bake tart that turns pantry cookies into a quick dessert-dinner hybrid. The shelf's chocolate cookie crust is already half the work, and fresh berries or jam finish it in minutes.
About 330 calories a serving, 3 g protein, 19 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 6 ounces [170g] fresh raspberries or blackberries
- 4 ounces [113g] mascarpone or whipped cream
From your shelf
- 1 chocolate cookie pie crust
Staples
- 2 tablespoons [28g] butter
- Melt 2 tablespoons butter in a small pan over low heat, then brush it inside the chocolate cookie crust to refresh the texture and bind it; let cool for two minutes.
- Spread a thin layer of mascarpone across the crust base, leaving a half-inch border; if you prefer whipped cream, use that instead and skip this step's chilling.
- Scatter 6 ounces of fresh berries over the mascarpone in an even layer or arrange them as you like.
Note Swap the berries for a thin layer of jam or dulce de leche if fresh fruit is not on hand. Wrap and chill leftovers; they keep two days. Serve with strong coffee or a glass of wine.
On the label
CHOCOLATE COOKIE CRUMBS (ENRICHED FLOUR WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, COCOA (PROCESSED WITH ALKALI), PALM OIL, HIGH FRUCTOSE CORN SYRUP, SODIUM BICARBONATE, SALT, UNSWEETENED CHOCOLATE, VANILLIN), HYDROGENATED VEGETABLE SHORTENING (PALM KERNEL OIL PALM OIL, CANOLA OIL), SUGAR, CONTAINS 2% OR LESS OF CALCIUM SILICATE, CORN STARCH.
Our Family, crusts & dough, serving 21 g, package 6 oz/170 g. Ingredients as printed on the label.
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Cooks as pie crust, cookies, chocolate. Half of it left? Use up the pie crust.