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CHOCOLATE RASPBERRY TRUFFLE TART




List of Ingredients



• 25 CHOCOLATE WAFER COOKIES, SLIGHTLY CRUSHED
  
• 5 TABLESPOONS SWEET BUTTER AT ROOM TEMPERATURE
  
• 1/2 CUP SEEDLESS RASPBERRY JAM
  
• 8 SQUARES ( 1 OUNCE EACH) SEMI SWEET CHOCOLATE CHOPPED
  
• 1 CUP HEAVY CREAM
  
• 2 CUPS RASPBERRIES
  






Instructions



1. PLACE COOKIES IN A FOOD PROCESSOR BOWL. PULS UNTIL FINELY GROUND. OR PLACE COOKIES IN A LARGE PLASTIC STORAGE BAG, CRUSH WITH ROLLING PIN UNTIL FINELY GROUND.
   
2. MIX TOGETHER THE CRUMBS AND BUTTER IN A BOWL. PRESS OVER BOTTOM AND UP SIDES OF A 9" TART PAN WITH REMOVEABLE BOTTOM.
   
3. HEAT JAM OVER LOW HEAT IN A SMALL SAUCEPAN JUST UNTIL MELTED. POUR OVER BOTTOM OF TART SHELL. PLACE IN FREEZER FOR 15 MINUTES.
   
4. HEAT CHOCOLATE AND CREAM IN A SAUCEPAN OVER LOW HEAT UNTIL CHOCOLATE IS MELTED AND SMOOTH. SPREAD OVER TART SHELL. REFRIGERATE UNTIL CHOCOLATE SETS, ABOUT 4 HOURS. ARRANGE BERRIES ON TOP. REFRIGERATE UNTIL READY TO SERVE.
   
   
5. SERVES 12