- 2/3 Cup all purpose flour
- 1/2 Cup sugar
- 1/2 Cup walnuts, ground
- 6 Tablespoons butter
- 1/3 cup cocoa
Preheat oven to 350 degrees. Mix ingredients until soft dough forms. Press into 9″ fluted tart pan with removable bottom. Bake 12 to 14 minutes or until puffed. Cool completely.
- 1 Cup heavy or whipping cream
- 1/4 cup sugar
- 8 oz good semi-sweet or dark chocolate
- 2 Tablespoons seedless raspberry jam
In medium saucepan, bring heavy cream and 1/4 Cup sugar almost to boil, stirring occasionally. Remove from heat. Stir in chocolate and jam. Cool 5 minutes. Whisk until chocolate is melted and mixture is smooth. Transfer to mixer bowl. Cover and refrigerate 45 to 60 min. or until mixture is cool and slightly thickened. Beat filling just until color lightens slightly. Pour into crust. Refrigerate. Garnish with additional whipped cream and raspberries.