Chocolate Raspberry Tart

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 10 pecan shortbread cookies
• 10 gingersnap cookies
• 3 tablespoons butter, melted
• 1 cup milk chocolate chips or 1 cup semi-sweet chocolate chips
• 3/4 lb raspberries
• 1/2 cup seedless strawberry jam (or unsweetened preserves) or 1/2 cup seedless raspberry jam (or unsweetened preserves) or 1/2 cup peach jam (or unsweetened preserves) or 1/2 cup apricot jam (or unsweetened preserves)
• 1 cup whipping cream or 1 cup whipped creme fraiche

Recipe

• 1 preheat oven to 350°f
• 2 crush cookies into fine crumbs with rolling pin or in food processor fitted with metal blade – you should have about 2 cups.
• 3 add butter to food processor and mix, or blend crushed cookies and butter in a bowl.
• 4 press buttered crumbs over bottom and up sides of a 9 inch tart pan with removable bottom or into 9 inch pie plate.
• 5 bake 8 to 10 minutes, until lightly browned; cool slightly.
• 6 in microwaveable dish, heat chocolate in microwave for 3 to 4 minutes on 50% (medium/low) power, just until melted. stir to smooth chocolate.
• 7 spread over bottom of crust.
• 8 gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside.
• 9 reserve any unused berries for garnish.
• 10 melt jam in microwave for 1 minute at 50% (medium/low) power.
• 11 stir until smooth.
• 12 pour or brush over raspberries.
• 13 chill 15 minutes before serving.
• 14 cut into 8 to 12 slices.
• 15 top with whipped cream and raspberries.
• 16 enjoy!