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Print this Recipe    Rasp Choc Tarts

Raspberry Chocolate Tarts
Yield: 4 Servings

2 c pecans, toasted
6 tb brown sugar
1/4 ts cinnamon
1/4 c butter, melted

3/4 c heavy cream
6 oz bittersweet chocolate

1 pt raspberries
1/4 c 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.

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