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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Rasberry Tart Recipe

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This recipe for Chocolate Rasberry Tart is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 cups chopped pecans
6 TBS brown sugar
½ tsp cinnamon
¼ cup melted butter

Filling:
¾ cup heavy cream
1 cup semi-sweet chocolate chips

2 containers of washed raspberries
½ cup melted jam (seedless)
Directions:
Directions:
Preheat oven to 325º

Combine crust ingredients and press into tart pan with removable bottom. Bake at 325º for 20 minutes carefully so as not to burn crust

Melt the heavy cream and chocolate chips together and pour over cooled crust. Cool 15 minutes. Place the raspberries on the chocolate filling. Brush ½ cup melted seedless raspberry jam on the raspberries.

Chill. Remove from refrigerator ½ hour before serving.

 

 

 

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