Chocolate Raisinet Shortbread Tart

1. 1

   Preheat oven to 325F Spray 9-inch tart pan or springform pan with nonstick cooking spray.

2. 2

   Microwave chocolate chips in a small microwave-safe bowl on high for 1 minute.

3. 3

   Stir.

4. 4

   If not completely melted, heat for additional 10 second intervals, stirring after each, until smooth.

5. 5

   Cool slightly.

6. 6

   Beat together butter and brown sugar in a large bowl.

7. 7

   Add melted chocolate, mix well.

8. 8

   Gradually beat in flour and cinnamon until blended.

9. 9

   Stir in Raisinets (mixture will be crumbly).

10. 10

    Press dough onto bottom of prepared tart pan, pushing down firmly and into side of pan.

11. 11

    Bake on the center rack of oven for 20 minutes or until set (center should slightly puff up).

12. 12

    Immediately sprinkle with granulated sugar.

13. 13

    Cool in pan on wire rack for 10 minutes.

14. 14

    Remove rim of pan; cut into wedges.

15. 15

    Cool completely.

16. 16

    Store in airtight container.

17. 17

    VARIATION: Beat in freshly grated orange zest with butter and brown sugar, and then proceed with recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.