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Chocolate Rasberry Tart Recipe

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This recipe for Chocolate Rasberry Tart, by , 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!



2 cups chopped pecans
6 TBS brown sugar
tsp cinnamon
cup melted butter

cup heavy cream
1 cup semi-sweet chocolate chips

2 containers of washed raspberries
cup melted jam (seedless)

Preheat oven to 325

Combine crust ingredients and press into tart pan with removable bottom. Bake at 325 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 cup melted seedless raspberry jam on the raspberries.

Chill. Remove from refrigerator hour before serving.




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