Recipe

Chocolate Raspberry Tart Recipe

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Ingredients

3/4 lb raspberries .
3 tbsps butter, melted .
10 pecan shortbread cookies .
1 c milk chocolate chips or semi-sweet chocolate chips .
1 c whipping cream or whipped creme fraiche .
10 gingersnap cookies .
1/2 c seedless strawberry jam or seedless raspberry jam or peach jam or apricot jam (or unsweetened preserves)

Directions

Step #1 Preheat oven to 350°F Crush cookies into fine crumbs with rolling pin or in food processor/blender fitted with metal blade – you should have about 2 c.
Step #2 Add butter to food processor/blender & mix, or mix crushed cookies & butter in a bowl.
Step #3 Press buttered crumbs over bottom & up sides of a 9 inch tart pan with removable bottom OR into 9 inch pie plate.
Step #4 Bake 8 to 10 mins, until lightly browned; cool slightly.
Step #5 In microwaveable dish, heat chocolate in microwave for 3 to 4 mins on 50% (medium/low) power, just until melted.
Step #6 Stir to smooth chocolate.
Step #7 Spread over bottom of crust.
Step #8 Gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside.
Step #9 Reserve any unused berries for garnish.
Step #10 Melt jam in microwave for 1 min at 50% (medium/low) power.
Step #11 Stir until smooth.
Step #12 Pour or brush over raspberries.
Step #13 Chill 15 mins before serving.
Step #14 Cut into 8 to 12 slices.
Step #15 Top with whipped cream & raspberries.
Enjoy the Chocolate Raspberry Tart recipe

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