- 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
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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