Prep Time 30m
Cook Time 45m
Ready Time 180m
Yield 12 servings


Ingredients
CRUST
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 (3 oz.) package cream cheese, softened
  • 1 cup Pillsbury BEST™ All Purpose Flour
FILLING
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup sugar
  • 3/4 cup Smucker's® Seedless Red Raspberry Jam, divided
  • 2 large eggs
  • 1 cup finely ground walnuts
  • 1 teaspoon ground cinnamon
GARNISH (Optional)
  • Sweetened whipped cream, fresh raspberries or fresh mint sprigs
Preparation Directions
  • Step 1Beat 1/2 cup shortening and cream cheese in medium bowl with electric mixer until well blended. Add flour; mix well. Press dough on bottom and up sides of 9 1/2-inch tart pan with removable bottom. Refrigerate crust while preparing filling.
  • Step 2Heat oven to 425°F. Combine chocolate chips and 1/4 cup shortening in a microwave-safe bowl. Microwave on HIGH (100% power) for 1 1/2 minutes or until shortening melts. Stir until mixture is well blended. Stir in sugar and 1/4 cup jam. Stir in eggs, walnuts and cinnamon.
  • Step 3Remove crust from refrigerator; spread filling evenly over crust. Bake 15 minutes. Reduce oven to 350°F. Bake an additional 30 to 35 minutes or until edges are set but center of tart is still soft. Remove from oven and cool completely.
  • Step 4Spread remaining 1/2 cup jam over top of cooled tart. Garnish with sweetened whipped cream, fresh raspberries and mint sprigs, if desired.
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