It finally feels like spring in Minnesota! I am glad that the snow showers and the extreme cold are done with atleast for a while! Now starts the time of getting together with friends and celebrating some good times before the next strike of winter, which will be here sooner than desirable in MN :-(
I am also glad its a Friday (TGIF)! - been looking forward to this break ever since Monday ;-). I thought I would also share with you a dessert that I recently tried when we had some friends over at our home. This is one delicious, smooth, creamy and rich dessert! It's relatively easy and can be prepared ahead of time. The recipe isn't as complicated as its name "Chocolate Silk Raspberry Tart". I found the recipe on Betty Crocker website. Chocolate Silk Raspberry Tart
Ingredients: 20 creme-filled golden sandwich cookies, crushed (2 cups) 1/4 cup butter or margarine, melted 1 1/2 cups semisweet chocolate chips 2 cups whipping (heavy) cream 1 teaspoon vanilla 1 package (8 oz) cream cheese, softened 1 cup fresh raspberries 2 tablespoons seedless raspberry jam
Directions: Heat oven to 375°F. In medium bowl, mix cookie crumbs and butter. In 9- or 10-inch springform pan, press mixture in bottom and 1 inch up side. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes. Meanwhile, in 1-quart saucepan, heat chocolate chips and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes. In large bowl with electric mixer, beat cream cheese on medium speed until smooth. Beat in chocolate mixture until creamy. Set aside. In another large bowl with electric mixer, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Fold half of whipped cream into cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into cooled baked crust. Refrigerate until set, about 4 hours. To serve, arrange raspberries around edge of tart. In small microwavable bowl, microwave jam on High 1 to 2 minutes, stirring every 30 seconds, until melted; lightly brush over raspberries. Remove side of pan. Cut tart into wedges. Store in refrigerator.
MY VARIATIONS: I layered the crushed cookies on the bottom only of a springform pan and baked until golden brown and set. I made the dessert the day before and refrigerated until serving. Instead of using raspberry jam, I bought a frozen bag of raspberries. Thawed it by immersing the puch in water for 10-15 minutes. Kept the thawed raspberries refrigerated. Unmolded the tart from the springform pan and just before serving, spooned the raspberries with the juice (not heavy syrup and hence not extremely sweetened) along the sides of the tart. A few sprigs of mint and some chocolate shavings completed the decor. It sure looked and tasted amazing!
VERDICT: We really enjoyed this dessert as did our guests! They gave me rave reviews! My lil girl who isn't much receptive even to desserts, enjoyed this immensely. With the cream cheese in it, it definitely tasted a lot like cheesecake which was amazing! It sure was pure creamy dreamy heaven! The slightly tart raspberries were amazing against the sweet smooth chocolate filling. The baked crushed golden cookies added a crunch and character to the tart. I am a fan, for sure! Please do try this out and I'm sure you'll looove it!