Chocolate Raspberry Tart

So Good!

 

10 pecan shortbread cookies

10 gingersnap cookies

3 Tbs. butter, melted

1 cup milk chocolate or semisweet chocolate chips

3/4 lb. raspberries

1/2 cup seedless strawberry jam or seedless raspberry or peach jam

1 cup whipping cream

Preheat oven to 350°. Crush cookies into fine crumbs with rolling pin or in food processor fitted with metal blade; you should have about 2 cups. Add butter to food processor and mix or blend crushed cookies and butter in a bowl. Press buttered crumbs over bottom and up sides of a 9" tart pan with removable bottom or into 9" pie plate. Bake 8 to 10 minutes until lightly browned; cool slightly. In microwaveable dish, heat chocolate in microwave for 3 to 4 minutes on 50% (medium/low) power just until melted. Stir to smooth chocolate. Spread over bottom of crust. Gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside. Reserve any unused berries for garnish. Melt jam in microwave for 1 minute at 50% (medium/low) power. Stir until smooth. Pour or brush over raspberries. Chill 15 minutes before serving. Cut into 8 to 12 slices. Top with whipped cream and raspberries.