Name: Chocolate Mousee Tarts with Raspberry Sauce
Ingredients: 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; 1 pk (10-ounce) frozen raspberries, thawed; 1/4 c Sugar; 1 tb Cornstarch

1. The altar call too easily confuses the physical act of “coming forward” (walking an aisle) with the spiritual act of “coming to Christ” (repentance and belief). 2. This confusion deceives people about their spiritual state. 3. This confusion often obscures the requirements of repentance and belief. 4. This confusion encourages people to base their assurance on a one-time event. 5. This confusion brings false converts with false assurance into the church’s membership. 6. The altar call makes conversion look like a work of man, when in fact it is a work of God. 7. The altar call confuses people regarding sacred space [that the front of the church is more sacred than any other place]. 8. The altar call confuses “coming forward” with baptism. 9. The altar call distracts Christians from the main point of the service.

Paul Alexander

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	6	Servings

INGREDIENTS

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
1	pk	(10-ounce) frozen raspberries, thawed
1/4	c	Sugar
1	tb	Cornstarch

INSTRUCTIONS

TARTS
RASPBERRY SAUCE
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
<[email protected]> on Jul 18, 1997

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