Would you like a dessert that is devilishly decadent but looks oh so healthy?? Try a slice of Paula Deen’s Chocolate Tart with Berries. Talk about chocolate overload…

You really can’t go wrong with this recipe…


Makes 10-12 servings

2 cups crushed chocolate graham crackers

¼ cup sugar

6 tbs butter, melted

16 (1-ounce) squares semisweet chocolate, chopped

1 ½ cups heavy whipping cream

½ cup sugar

4 pints fresh raspberries/ mixed berries


• Preheat over to 350°.

• In a medium bowl, combine graham crackers crumbs and sugar.

• Add melted butter, stirring to combine.

• Press mixture into bottom and up sides of an 11×1 inch removable bottom tart pan.

• Bake for 6 minutes.

• Let it cool completely.

• In a medium saucepan, combine chopped chocolate and cream.

• Cook over medium-low heat, stirring constantly, until chocolate is melted and smooth.

• Add sugar, whisking until combined.

• Pour chocolate mixture into bottom of prepared crust.

• Cover and chill and at least 4 hours or up to 3 days.

• Just before serving arrange berries over chocolate.

• Drizzle with melted chocolate or top off with confectioner’s sugar, if desired.

• Serve immediately.



  1. YUM!I have just made this for my Christmas dessert. Berries are amazing in Adelaide at the moment. I tweaked a few things to use up some bits and pieces I had in the fridge/pantry. I added almonds and some cinnamon to the base mix, used half cream/ half low fat sour cream to lighten the filling, and also spread some blackberry jam over the base before pouring the choc mixture.
    It’s setting in the fridge right now. Pretty excited!

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