Raspberry Tarts

2 Tbsp. seedless red raspberry preserves

2 individual graham cracker shells

3 Tbsp. whipping cream

1/3 c. semisweet chocolate chips

2 Tbsp. marshmallow cream

16 fresh raspberries

In saucepan or microwave, heat preserves until melted; stir. Spoon into graham cracker shells. In small saucepan, bring cream to boil. Remove from heat; stir in chocolate chips until melted and smooth. Spoon into shells. Heat marshmallow crème just until softened; drop by tsp. onto chocolate. cut through with knife to swirl marshmallow crème. Place raspberries around outer edge of crust. Refrigerate until serving.

Yield: 2 servings. (05 13 11)