Mason jar lid chocolate raspberry tarts

• Vegetarian

• Produce

  • 1 Raspberries, fresh firm

• Condiments

  • 1 Raspberry jam

• Baking & Spices

  • 1 Confectioners' sugar
  • 9 oz Semi-sweet chocolate chips
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 Pam or bakers joy cooking spray

• Bread & Baked Goods

  • 1 package Pre-made pie crust, refrigerated

• Dairy

  • 3/4 cup Heavy cream

Found on stonegableblog.com

Description

Ingredients

• 1 package refrigerated pre-made pie crust
• pam or bakers joy cooking spray
• raspberry jam
• 3/4 cup heavy cream
• 9 oz. semi sweet chocolate chips
• 1/2 tsp vanilla
• fresh, firm raspberries, washed and set out to dry
• confectioners sugar

Directions

• Preheat oven according to pie crust directions. Place 8 large mouth mason jar lids with the rubber strip facing down in their rims on a parchment lined baking sheet. Spray with cooking spray. Cut out 8 pie crust rounds large enough to cover the the mason jar lid bottom, side and with a little hanging over the top edge. Prick with a fork. Refrigerate for 30 minutes. Bake for 10-12 minutes until the edges of the crust are golden brown. Let cool. Do not remove from the mason jar lids. Meanwhile, bring the heavy cream to a simmer in a small pot on the stove. Put chocolate chips into a seperate bowl and add the simmering cream to them, whisking constantly, until the chocolate chips are all melted. Add the vanilla and stir in. When the tart shells are completely cool add about 1/2-1 tsp raspberry jam to the bottom of the tart. Spread as evenly as you can. Fill the tart with the chocolate ganache. Add 3 raspberries to the top of each little tart. Refrigerate for about an hour to firm everything up. Take the tarts out of the mason jar lids and dust with confectioners sugar before serving.