Raspberry 'N Chocolate Truffle Tart

12 servings

Crust
1/2 cup sugar
6 tablespoons butter or margarine, softened
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon vanilla

Filling
4 oz semi-sweet chocolate
1 cup heavy cream
1 can Solo or 1 jar Baker Raspberry, Apricot, Cherry or Strawberry filling
Optionally you may use whipped cream or whipped topping, fresh raspberries and mint leaves

Preheat oven to 350° F. Spray 10-inch springform pan with non-stick baking spray.

In medium-size bowl, beat sugar and butter until fluffy. Beat in flour, coca and vanilla until a soft dough forms. Press dough onto bottom and up sides of pan. Bake 9 to 11 minutes or until firm. Cool completely. Remove sides and bottom of pan. Place on serving plate.

To make filling, heat chcolate in microwave oven (in micro-proof bowl) until melted; cool slightly. Using a wire whisk, add cream; whisk until smooth and blended. Stir in raspberry or other filling. Spoon into tart shell and refrigerate until chilled. Garnish with whipped cream, raspberries and mint leaves, if desired.

This can also be baked in a 9-inch square or a 7 x 11-inch rectangular tart pan with a removable bottom.