Chocolate Wafers With Raspberry Cream Recipes

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RASPBERRY CREAM WAFERS



Raspberry Cream Wafers image

Make and share this Raspberry Cream Wafers recipe from Food.com.

Provided by Smuckersreg

Categories     Dessert

Time 30m

Yield 60 wafers

Number Of Ingredients 7

2 1/3 cups White Lily® All Purpose Flour
1 1/2 cups butter, softened, divided
1/3 cup heavy cream
1/4 cup granulated sugar
1 1/2 cups powdered sugar
1/2 teaspoon almond extract
2 tablespoons Smucker's® Red Raspberry Preserves

Steps:

  • COMBINE flour, 1 cup butter and cream in large bowl until blended. Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about 1 hour.
  • HEAT oven to 375 degrees F. Cover a sheet of wax paper with granulated sugar.
  • ROLL one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin).
  • CUT with 1 1/2-inch cookie cutter. Place on prepared wax paper. Turn to coat both sides of cookies. Place on ungreased baking sheet about 1 inch apart. Pierce each cookie 3 or 4 times with fork.
  • BAKE 7 to 9 minutes or until edges begin to brown. Cool on wire rack.
  • BEAT remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
  • STIR in raspberry preserves to achieve a swirled appearance. Just before serving, sandwich two cookies together with 1 teaspoon of filling.

Nutrition Facts : Calories 60.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 14, Sodium 41.1, Carbohydrate 3.9, Sugar 3.8, Protein 0.1

CHOCOLATE-RASPBERRY TART



Chocolate-Raspberry Tart image

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 7

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
  • In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Nutrition Facts : Fiber 4 g

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