-TARTS-
1 pk (10-ounce) PEPPERIDGE FARM
-Frozen Puff Pastry Shells
1/2 c (3 ounces) semisweet
-chocolate morsels
1 c Whipping cream, divided
1 tb Amaretto or 1/2 teaspoon
-almond extract (up to 2)
1/4 c Sifted powdered sugar
RASPBERRY SAUCE
1 pk (10-ounce) frozen
-raspberries, thawed
1/4 c Sugar
1 tb Cornstarch
TARTS: Bake pastry shells according to package directions. Remove to wire
racks to cool. Remove tops and soft pastry underneath, reserving tops for
garnish. Combine chocolate morsels and 1/4 cup whipping cream in a large
microwave-safe bowl. Microwave on HIGH 1 minute. Stir until chocolate
melts. Cool 20 minutes. Stir in amaretto. Beat remaining 3/4 cup whipping
cream at medium speed with an electric mixer until soft peaks form;
gradually add powdered sugar, beating until stiff peaks form. Fold into
chocolate mixture. Spoon into pastry shells. Spoon or drizzle Raspberry
Sauce onto each serving plate. Top with filled pastry shells. Garnish with
pastry shell tops, if desired.
RASPBERRY SAUCE: Process raspberries in a blender or food processor until
smooth. Pour mixture through a wire-mesh strainer into a small saucepan,
discarding seeds. Stir in sugar and cornstarch. Bring to a boil over medium
heat, stirring constantly; boil 1 minute, stirring constantly. Remove from
heat, and cool. Yield: 3/4 cup.
Yields
6 Servings