Duet of Chocolate and Berry Tart

Duet of Chocolate and Berry Tart

In this recipe:

based on 52 reviews
This Looks YUMMY!
45 min.
173 min.
6 to 8 servings

Chocolate, strawberries and raspberries combine in this delicate Duet of Chocolate and Berry Tart! A perfect ending to a family get-together or celebration, this wonderful 1st Prize winning recipe was created by Margee Berry of White Salmon, WA.


  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup graham cracker crumbs
  • 1/4 cup finely ground pecans
  • 3 tablespoons heavy whipping cream
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 3/4 cup (6 oz.) cream cheese, softened
  • 1/2 cup granulated sugar, divided
  • 1 pkg. (10 oz.) frozen raspberries in syrup, thawed
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch
  • 2 cups medium strawberries, cut in half lengthwise
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oven to 375° F. Grease 9-inch tart pan with removable bottom.

MELT semi-sweet morsels and butter in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in graham cracker crumbs and pecans. Press onto bottom and up sides of prepared pan. Freeze for 5 minutes.

BAKE for 8 minutes. Cool completely in pan on wire rack.

HEAT cream in small saucepan over medium heat until it just begins to boil. Turn off heat. Add premier white morsels; whisk until smooth. Remove from heat. Reserve 2 tablespoons mixture in small resealable plastic bag.

BEAT cream cheese and 1/3 cup sugar in large mixer bowl for 2 minutes. Stir in
remaining white morsel mixture from saucepan. Pour into crust. Refrigerate for 30 minutes.

PLACE raspberries and juice in blender container or food processor. Cover; blend or process until crushed. Strain through a strainer into a small saucepan. Discard seeds. Add remaining sugar. Combine lemon juice and cornstarch and add to raspberry mixture. Cook over medium heat for 5 to 6 minutes or until thickened; do not boil. Cool to room temperature.

PLACE strawberries in raspberry mixture to coat. Remove with slotted spoon; arrange over top of tart. Spoon raspberry mixture over tart. Reheat reserved white morsels mixture in microwave oven on MEDIUM-HIGH (70%) power for 15 to 20 seconds; knead. Cut small hole in corner of bag; drizzle over tart. Refrigerate for at least 1 hour. Remove side of tart pan and place on serving platter before serving.

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Just "WOW"

Absolutely wonderful! Well worth the time and effort. THE perfect dessert to impress!

- Denise Raneri from

Work Contest

I made this recipe for a work baking contest. I made one for work and a smaller one for home. My kids have asked how come work got the bigger one and wants me to make it again. Everyone raved about the flavor combinations.

- cheryl hauble from Maplewood, MN

Beautiful desert

This was wonderful. I made this for a lady's get together. It's delicious, transport's nicely, slice's perfectly. Ice cream or whipping cream on top or on the side adds to this treat.

- Elizabeth Halfman from Davenport, IA

Chocolate & Berry Tart

This is just the dessert to make that impresses the Boss and spouse. It looks as though it comes from a upscale boutique bakery. The taste is excellent. I do not think this receipe is difficult but then I do a lot of baking.

- kathleen mellendorf-matriss from Belmar, NJ

Tempting Treat

this tastes as good as it looks! Love the chocolate and pecans added to the "graham cracker" crust. White chocolate cheesecake layer perfectly melds the crust and Strawberry topping flavors and textures. Already have requests for Bake Again!

- Marie DeAngelis from Sunrise, FL

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 640
  • Calories from Fat: 340
  • Total Fat: 37g (58% of DV)
  • Saturated Fat: 23g (113% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 180mg (8% of DV)
  • Carbohydrates: 74g (25% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 56g
  • Protein: 7g
  • Vitamin A: 15% of DV
  • Vitamin C: 70% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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