Recipe - Chocolate Mousee Tarts With Raspberry Sauce

TARTS
1 pack (10ounce) PEPPERIDGE FARM
Frozen Puff Pastry Shells
One half cup (3 ounces) semisweet
chocolate morsels
1 cup Whipping cream, divided
1 tablespoon Amaretto or One half teaspoon
almond extract (up to 2)
One fourth cup Sifted powdered sugar

RASPBERRY SAUCE
1 pack (10ounce) frozen
raspberries, thawed
One fourth cup Sugar
1 tablespoon 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 One fourth cup whipping cream in a large
microwavesafe bowl. Microwave on HIGH 1 minute. Stir until chocolate
melts. Cool 20 minutes. Stir in amaretto. Beat remaining Three fourths 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 wiremesh 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: Three fourths cup.

Posted to MMRecipes Digest V4 #188 by Julie Bertholf
jewel1@ix.netcom.com on Jul 18, 1997