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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I found this on and it looks too lovely not to post. It is as lovely as it sounds! Amy Muzyka-McGuire, food consultant, takes the mystery out of beautiful, pastry shop tarts. Now, everyday is a treat with this elegant dessert. I didn't allow for chilling time Ingredients:
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 |
Directions:
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!
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