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Chocolate Raspberry Tart

10 pecan shortbread cookies
10 gingersnaps
3 tablespoons butter, melted
1 cup semisweet or milk chocolate chips
12 ounces raspberries
1/2 cup seedless raspberry, strawberry or peach jam
1 cup whipping cream or crème fraîche, whipped

1. Preheat oven to 350°F (175°C). Crush cookies into fine crumbs with rolling pin or in food processor fitted with metal blade (about 2 cups). Add butter to food processor and pulse until combined. Alternatively, blend cookie crumbs and butter in a bowl. Press buttered crumbs over bottom and up sides of a 9-inch tart pan with removable bottom or into a 9-inch pie plate. Bake 8 to 10 minutes, or until lightly browned; cool slightly.
2. In microwaveable dish, microwave chocolate for 1 minute on HIGH; stir well. Microwave in 20 second intervals, stirring after each one, until chocolate is melted. Spread over bottom of crust. Gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside. Reserve any unused berries for garnish.
3. Melt jam in microwave for 20 seconds on HIGH; stir until smooth. Pour or brush over raspberries. Chill 15 minutes before serving. Top with whipped cream and reserved raspberries.

Makes 12 servings.