Chocolate Raspberry Tart

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

Directions:

1	BEAT 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.
2	HEAT 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.
3	REMOVE 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.
4	SPREAD remaining 1/2 cup jam over top of cooled tart. Garnish with sweetened whipped cream, fresh raspberries and mint sprigs, if desired.