A simple, yet delicious chocolate raspberrytart.
Recipe: Chocolate RaspberryTart
10 pecan shortbread cookies
Preheat oven to 350°F (175°C).Crush cookies into fine crumbs with rolling pin or in food processorfitted with metal blade (about 2 cups). Add butter to food processorand pulse until combined. Alternatively, blend cookie crumbsand butter in a bowl. Press buttered crumbs over bottom and upsides of a 9-inch tart pan with removable bottom or into a 9-inchpie plate. Bake 8 to 10 minutes, or until lightly browned; coolslightly.
In microwaveable dish, microwave chocolatefor 1 minute on HIGH; stir well. Microwave in 20 second intervals,stirring after each one, until chocolate is melted. Spread overbottom of crust. Gently press raspberries into chocolate, domeside up, arranging in rings, starting from outside. Reserve anyunused berries for garnish.
Melt jam in microwave for 20 seconds onHIGH; stir until smooth. Pour or brush over raspberries. Chill15 minutes before serving. Top with whipped cream and reservedraspberries.
3 tablespoons butter, melted
1 cup semisweet or milk chocolate chips
12 ounces raspberries
1/2 cup seedless raspberry, strawberry or peach jam
1 cup whipping cream or creme fraîche, whipped
Makes 12 servings.
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