Raspberry Tarts Recipe
Raspberry Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This versatile recipe can be made with either raspberries or strawberries, whatever's in season. Combined with chocolate and marshmallows, it's a tasty and pretty dessert. -Patricia York, Phillipsburg, New Jersey
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 tablespoons seedless red raspberry preserves
  • 2 individual graham cracker shells
  • 3 tablespoons heavy whipping cream
  • 1/3 cups semisweet chocolate chips
  • 2 tablespoons marshmallow creme
  • 16 fresh raspberries

Directions

In a small saucepan, heat preserves until melted; stir. Spoon into graham cracker shells. In another saucepan, bring cream to a boil. Remove from the heat; stir in the chocolate chips until melted and smooth. Spoon into shells.
Heat marshmallow creme just until softened; drop by teaspoonfuls onto chocolate. Cut through with a knife to swirl. Arrange raspberries around the outer edge of crusts. Refrigerate until serving. Yield: 2 servings.
Originally published as Raspberry Tarts in Reminisce Extra June 2002, p53

Nutritional Facts

1 each: 402 calories, 22g fat (11g saturated fat), 31mg cholesterol, 159mg sodium, 53g carbohydrate (39g sugars, 3g fiber), 3g protein.

  • 2 tablespoons seedless red raspberry preserves
  • 2 individual graham cracker shells
  • 3 tablespoons heavy whipping cream
  • 1/3 cups semisweet chocolate chips
  • 2 tablespoons marshmallow creme
  • 16 fresh raspberries
  1. In a small saucepan, heat preserves until melted; stir. Spoon into graham cracker shells. In another saucepan, bring cream to a boil. Remove from the heat; stir in the chocolate chips until melted and smooth. Spoon into shells.
  2. Heat marshmallow creme just until softened; drop by teaspoonfuls onto chocolate. Cut through with a knife to swirl. Arrange raspberries around the outer edge of crusts. Refrigerate until serving. Yield: 2 servings.
Originally published as Raspberry Tarts in Reminisce Extra June 2002, p53

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