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CATEGORY CUISINE TAG YIELD
Dairy Desserts 6 Servings

INGREDIENTS

1 10-ounce PEPPERIDGE FARM
Frozen Puff Pastry Shells
1/2 c 3 ounces semisweet
chocolate morsels
1 c Whipping cream, divided
1 T Amaretto or 1/2 teaspoon
almond extract up to 2
1/4 c Sifted powdered sugar
1 10-ounce frozen
raspberries thawed
1/4 c Sugar
1 T Cornstarch

INSTRUCTIONS

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.  Posted to
MM-Recipes Digest V4 #188 by Julie Bertholf  <jewel1@ix.netcom.com> on
Jul 18, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 273
Calories From Fat: 163
Total Fat: 18.9g
Cholesterol: 54.3mg
Sodium: 16.9mg
Potassium: 30.1mg
Carbohydrates: 27.9g
Fiber: <1g
Sugar: 16.7g
Protein: 1.4g


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