Chocolate Raspberry Tartlets

29

Chocolate Raspberry Tartlets

Yield : 9″ pie

INGREDIENTS:

 12 double stuffed chocolate sandwich cookies

4 tbsp butter, melted

4 tbsp raspberry pie filling or raspberry sauce

4 oz cream cheese, softened

1 cup heavy whipping cream

4 tbsp powdered sugar

1 tsp vanilla

4 tbsp BROOKSIDE Crunchy Clusters

 29a

DIRECTIONS:

  1. Crush the double stuffed chocolate sandwich cookies until they are fine crumbs.
  2. Pour the melted butter over the crumbs and stir until combined.
  3. Form the crusts, by pressing 2½ tablespoons of the cookie mixture, into each of the four mini tartlet pans (mine are 3¾ inch with removable bottoms) and place them in the freezer to set.
  4. In a medium bowl, beat the softened cream cheese.
  5. In a separate bowl, beat heavy whipping cream until soft peaks form.
  6. Add the cream cheese and beat until stiff peaks form.
  7. Mix in the powdered sugar and the vanilla.
  8. Pipe the cheesecake whipped cream onto the raspberry tartlets.
  9. Sprinkle each of the tartlets with 1 tablespoon of BROOKSIDE Crunchy Clusters.
  10. Carefully remove the tartlets from the pan and store them in the fridge until ready serve.

 

source : thegunnysack

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