Triple Chocolate and Raspberry Tart Recipe

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.

Crush cookies into crumbs in a baggie with a rolling pin or use a food processor.

Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.

Bake in the preheated oven until set about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool about 10 minutes. Arrange raspberries over the cooled crust.

Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork drizzle white chocolate over raspberries in one direction.

Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.

To serve remove outer ring from the tart pan; do not remove bottom of pan and place on a serving plate or platter.