Chocolate Raspberry Tarts
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 2-4 hours
Servings: 6
Ingredients
- 1½ cups bittersweet chocolate morsels
- 2 tablespoons seedless raspberry preserves
- 1 cup heavy whipping cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 (4-ounce) package mini graham cracker pie crusts
- Sweetened whipped cream , for garnish
- Fresh raspberries , for garnish
- fresh mint, for garnish
Directions
In the container of a blender, combine chocolate and jam.
In a medium saucepan, heat cream over medium-high heat just until bubbles form around sides of pan. Pour cream into blender; cover and let stand for 3 minutes. Add vanilla, and process until smooth. Pour mixture into prepared crusts. Refrigerate until chocolate is set, 2 to 4 hours. Top with whipped cream and raspberries just before serving. Garnish with mint, if desired.