Chocolate Truffle Tart

Crust:
2/3 cup flour
1/2 cup sugar
1/2 cup ground walnuts
6 tbsp margarine, softened
1/3 cup Hershey’s® Cocoa

Filling:
1 cup heavy cream
1/4 cup sugar
8oz. Nestlè® Semisweet Chocolate Baking Bars, broken up
2 tbsp seedless raspberry jam

In small bowl, beat flour, 1/2 cup sugar, walnuts, margarine and cocoa until soft dough forms. Press dough into 9" fluted tart pan with removable bottom. Bake at 350° for 12 to 14 minutes until puffed; cool completely.

Filling: In medium saucepan, bring cream and 1/4 cup sugar just to boiling,
stirring occasionally. Remove form heat; stir in chocolate bars and jam;
cool 5 minutes. Whisk until chocolate is melted and mixture is smooth.
Transfer to small bowl. Cover and refrigerate for 45 to 60 minutes until
mixture is cool and slightly thickened.

Beat the filling just until color lightens slightly. Pour into Crust.
Refrigerate.

Garnish with whipped cream and fresh raspberries.