2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground walnuts
6 tablespoons butter or margarine, softened
1/3 cup NESTLE TOLL HOUSE Baking Cocoa
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
2 cups (12 ounce package) NESTLE TOLL HOUSE
Semi-Sweet Chocolate Morsels
2 tablespoons seedless raspberry jam
Sweetened whipped cream (optional)
Fresh raspberries (optional)
For Crust: Preheat oven to 350 degrees F.
Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up sides of ungreased 9 or 9 1/2-inch fluted tart pan with removable bottom. Bake for 12-14 minutes or until puffed. Cool completely in pan on wire rack.
For Filling: In medium saucepan bring cream and sugar just to a boil, stirring occasionally. Remove from heat. Stir in morsels and jam; let stand for 5 minutes. Whisk until smooth. Transfer to small mixer bowl. Cover; refrigerate for 45-60 minutes or until mixture is cooled and slightly thickened.
Beat for 20-30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.
NOTE: May be made in a 9-inch pie plate.