- 2/3 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup ground walnuts
- 6 tablespoons butter or margarine
- 1/3 cup NESTLE® TOLL HOUSE® Baking Cocoa
- 1 1/4 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2 tablespoons seedless raspberry jam
- sweetened whipped cream (optional)
- fresh raspberries (optional)
- PREHEAT oven to 350 degrees F.
- 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.
- BAKE for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
- COMBINE cream and sugar in medium, heavy-duty saucepan. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. 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.
- 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.