No Bake Chocolate Raspberry Tarts
Servings: 12 small tarts
2 sleeves (about 16) chocolate sandwich cookies
3 tablespoons raspberry jam
3 tablespoons melted butter
1 large (3.9 oz) box instant chocolate pudding
One 3-oz bar good quality chocolate, melted
2 ½ cups heavy whipping cream
Fresh raspberries for garnish
1. Combine cookies, raspberry jam, and butter in a food processor, pulse until sandy. Press into muffin tins (should come up about ½ way on the sides of the molds). Freeze until set (about 1 hour).
2. Using a hand mixer, combine chocolate pudding, melted chocolate, and cream, whip until thick and creamy (should be fairly thick like a frosting-consistency).
3. Carefully remove chocolate shells from muffin pans. Using a piping bag or plastic storage bag, pipe chocolate filling into chocolate shells. Garnish with fresh raspberries.