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Ingredients
- 2/3 cup flour
- 1/2 cup powdered sugar
- 1/2 cup ground walnuts
- 6 Tablespoons margarine -- softened
- 1/3 cup cocoa
- FILLING
- 1 1/4 cups heavy whipping cream
- 1/4 cup sugar
- 2 cups chocolate chips
- 2 Tablespoons seedless raspberry jam
Preparation
Step 1
Preheat oven to 350.
Beat flour, powdered sugar, nuts, margarine and cocoa in large mixing bowl until soft dough forms. Press dough onto bottom and up sides of ungreased 9 or 9 1/2 inch fluted tart pan.
Bake for 12 to 14 minutes or until puffed. Cool completely.
Bring cream and sugar just to a boil, stirring occasionally. Remove from heat. Stir in chocolate chips and jam; let stand 5 minutes. Whisk until smooth. Transfer to small bowl and refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.
Beat of 20 to 30 seconds or just color lightens slightly. Spoon into crust. Refrigerate until firm. Garnish with whipped cream.