(abt 6 oz plain chocolate wafers)
pint fresh raspberries
2 tablespoons water
1 teaspoon fresh lemon juice
1 ct mascarpone cheese - (8 oz)
(available at Italian markets and many supermarkets)
cup chilled heavy whipping cream
teaspoon vanilla extract
2 cts fresh raspberries - (½ pint e
cup seedless raspberry preserves
For Crust: Preheat oven to 350 degrees. Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set, about 10 minutes. Cool crust completely on rack.
Test-kitchen tip: To make the crumbs for the crust, finely grind purchased plain chocolate wafer cookies in a processor.