Amy Muzyka-McGuire, food consultant, takes the mystery out of beautiful, pastry shop tarts. Now, everyday is a treat with this elegant dessert.

• 10 pecan shortbread cookies
• 10 gingersnap cookies
• 3 Tbs. butter, melted
• 1 cup milk chocolate or semisweet chocolate chips
• 3/4 lb. Driscoll's raspberries
• 1/2 cup seedless strawberry jam, or seedless raspberry or peach jam
• 1 cup whipping cream, or whipped crème fraiche

Preheat oven to 350°F. 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 inch tart pan with removable bottom OR into 9 inch 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.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 265, fat 16.8g, 54% calories from fat, cholesterol 36mg, protein 2.1g, carbohydrates 30.1g, fiber 3.1g, sugar 22.6g, sodium 83mg, diet points 6.6.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 2.9, Sugar: 1.7, Very lean meat protein: 0.0

  view detailed nutritional information