Raspberry Tarts Recipe
- 2 tablespoons seedless red raspberry preserves
- 2 individual graham cracker shells
- 3 tablespoons whipping cream
- 1/3 cup semisweet chocolate chips
- 2 tablespoons marshmallow creme
- 16 fresh raspberries
- In a saucepan or microwave, heat preserves until melted; stir. Spoon into graham cracker shells. In a small saucepan, bring cream to a boil. Remove from the heat; stir in the chocolate chips until melted and smooth. Spoon into shells.
- Heat marshmallow creme just until softened; drop by teaspoonfuls onto chocolate. Cut through with a knife to swirl the marshmallow creme. Place raspberries around the outer edge of crust. Refrigerate until serving.
