Raspberry Tarts

6 ingredients
2 steps

Ingredients

  • 2 tablespoons seedless red raspberry preserves
  • 2 individual graham cracker shells
  • 3 tablespoons heavy whipping cream
  • 1/3 cups semisweet chocolate chips
  • 2 tablespoons marshmallow creme
  • 16 fresh raspberries

Directions

  1. 1
    In a small saucepan, heat preserves until melted; stir. Spoon into graham cracker shells. In another saucepan, bring cream to a boil. Remove from the heat; stir in the chocolate chips until melted and smooth. Spoon into shells.
  2. 2
    Heat marshmallow creme just until softened; drop by teaspoonfuls onto chocolate. Cut through with a knife to swirl. Arrange raspberries around the outer edge of crusts. Refrigerate until serving.

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