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Raspberry Tarts

 Raspberry Tarts
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
2 ServingsPrep/Total Time: 15 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 402 calories, 22 g fat (11 g saturated fat), 31 mg cholesterol, 159 mg sodium, 53 g carbohydrate, 3 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.