Serves 8
"IN THE KITCHEN~WITH MOM"
p. 159
Ellayne Sapienza
25 chocolate wafer cookies*, crushed
5 tablespoons unsalted butter, room temperature
1/2 cup seedless raspberry jam
8 squares (8 ounces) semi-sweet chocolate, chopped
1 cup heavy cream
raspberries for decorating top of tart (optional)
whipped cream
Place cookies in food processor and process until finely ground. Or place in a large plastic food storage bag and crush with a rolling pin until finely ground.
Mix the cookie crumbs and butter together in a bowl. Press the crumb mixture over the bottom and up the sides of a 9-inch tart pan.
*A premade chocolate Oreo cookie pie crust works well for this recipe too~ and it's so easy if you use the pre-made crust.
Heat the jam in a small saucepan over low heat until just melted. Spread evenly over the bottom of the shell. Place in freezer 15 minutes for the jam to set.
Meanwhile, heat together the chocolate and heavy cream in a saucepan over low heat until the chocolate is melted and the mixture is smooth. Pour into the shell. Refrigerate until the chocolate sets, about 4 hours. Arrange raspberries on top of tart if desired. Serve with whipped cream. Keep refrigerated until ready to serve.