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.
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