1½ cup chocolate cookie or graham cracker crumbs
½ cup Cabot Unsalted Butter, melted
¼ cup sugar
2 teaspoons dry instant espresso or coffee granules (optional)
¾ cup Cabot Plain Greek Yogurt
1¼ cups milk
1 5.9 ounce package chocolate-flavored pudding and pie filling
1 teaspoon vanilla extract
½ cup cold espresso or strongly brewed coffee
⅓ 8 ounce tub frozen whipped topping, thawed
2 cups whole fresh raspberries
⅓ cup seedless raspberry preserves
2 tablespoons coffee or raspberry flavored liqueur (optional)
PREHEAT oven to 350°F. Coat 10-inch tart pan with removable rim or springform pan with cooking spray.
COMBINE crumbs, butter, sugar and instant espresso, if using, in medium bowl. Press mixture evenly over bottom and up sides of prepared pan.
BAKE for 8 minutes; set aside until cool.
BEAT pudding mix and milk with electric mixer on low speed for two minutes until smooth; add yogurt, beating just until blended. Gently fold in vanilla, espresso and whipped topping.
SPOON mixture into crust, spreading evenly. Chill until cold and firm, at least one hour.
MICROWAVE preserves on high power for 30 seconds or until just melted shortly before serving; stir in liqueur, if desired and let cool. Arrange raspberries over top of tart and brush lightly with preserve mixture. Remove rim from pan to serve.
This recipe was amazing and so beautiful to display. Love that it uses Greek Yogurt too…makes it easier to indulge in!