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Recipe: Raspberry Truffle Tart
Similar Categories: Raspberry, Truffle, Tart
Raspberries and chocolate unite deliciously in this showstopper
dessert.
1 1/4 cups Original Bisquick® mix
1/2 cup powdered sugar
1/2 cup finely chopped pecans
1/4 cup butter or margarine (firm)
1 tablespoon hot water
2/3 cup raspberry preserves, melted
1 cup whipping (heavy) cream
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 pint raspberries (2 cups)
2 tablespoons raspberry liqueur, if desired
Whipped cream, if desired
1. Heat oven to 350ºF. Grease tart pan with removable bottom,
about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick,
powdered sugar and pecans in medium bowl. Cut in butter, using
pastry blender or crisscrossing 2 knives, until mixture looks like
fine crumbs. Stir in hot water. Press mixture firmly in bottom of
tart pan.
2. Bake 15 to 20 minutes or until set but not brown. Brush with
1/3 cup of preserves. Cool completely.
3. Heat whipping cream and chocolate chips in 1-quart saucepan
over medium heat, stirring constantly, until smooth; remove from
heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate
uncovered at least 2 hours until set.
4. Brush remaining 1/3 cup perserves over chocolate layer. Top
with raspberries. Refrigerate uncovered at least 15 minutes before
serving. Remove side of pan. Cut into wedges. Serve with whipped
cream. Store covered in refrigerator.
High Altitude (3500-6500 ft)
Heat oven to 375ºF.
dessert.
1 1/4 cups Original Bisquick® mix
1/2 cup powdered sugar
1/2 cup finely chopped pecans
1/4 cup butter or margarine (firm)
1 tablespoon hot water
2/3 cup raspberry preserves, melted
1 cup whipping (heavy) cream
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 pint raspberries (2 cups)
2 tablespoons raspberry liqueur, if desired
Whipped cream, if desired
1. Heat oven to 350ºF. Grease tart pan with removable bottom,
about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick,
powdered sugar and pecans in medium bowl. Cut in butter, using
pastry blender or crisscrossing 2 knives, until mixture looks like
fine crumbs. Stir in hot water. Press mixture firmly in bottom of
tart pan.
2. Bake 15 to 20 minutes or until set but not brown. Brush with
1/3 cup of preserves. Cool completely.
3. Heat whipping cream and chocolate chips in 1-quart saucepan
over medium heat, stirring constantly, until smooth; remove from
heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate
uncovered at least 2 hours until set.
4. Brush remaining 1/3 cup perserves over chocolate layer. Top
with raspberries. Refrigerate uncovered at least 15 minutes before
serving. Remove side of pan. Cut into wedges. Serve with whipped
cream. Store covered in refrigerator.
High Altitude (3500-6500 ft)
Heat oven to 375ºF.
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