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  Raspberry Chocolate Tarts Recipe
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Raspberry Chocolate Tarts

2 Cups pecans, toasted
6 Tbsp. brown sugar
1/4 tsp. cinnamon
1/4 Cup butter, melted
3/4 Cup heavy cream
6 oz bittersweet chocolate
1 pt raspberries
1/4 Cup raspberry jam

Preheat oven to 350F.

Finely grind pecans, sugar and cinnamon in processor. Add butter and process until moist clumps form. Press dough onto bottom and up sides of four 4" tart pans with removable bottoms. Bake crusts until golden brown and firm to touch, about 15 minutes. Transfer to rack and cool completely.

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate: stir until melted and smooth

Pour mixture into crusts, diving equally. Chill until set, about 1 hour. Arrange raspberries over tops of tarts.

Stir jam in heavy small saucepan over low heat until melted. Brush melted jam over raspberries. Add a few chocolate curls to garnish top.

Yield: 4 Servings