Pies & Tarts
Key Ingredients
Ingredients
- ●2/3 cup all-purpose flour
- ●1/2 cup powdered sugar
- ●1/2 cup ground walnuts
- ●6 tablespoons butter or margarine, softened
- ●1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- ●1 1/4 cups heavy whipping cream
- ●1/4 cup granulated sugar
- ●2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- ●2 tablespoons seedless raspberry jam
- ●Sweetened whipped cream (optional)
- ●Fresh raspberries (optional)
Make It
Step 1
Preheat oven to 350° F.
Step 2
Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom or 9-inch pie plate.
Step 3
Bake for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
Step 4
Bring cream and granulated sugar in medium saucepan just to a boil, stirring occasionally. Remove from heat. Stir in morsels and jam; let stand for 5 minutes. Whisk until smooth. Transfer to small mixer bowl. Cover; refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.
Step 5
Beat for 20 to 30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.
