Raspberry Truffle Tart

Cyndi Tilley

By
@cynditilley

This is actually a Bisquick recipe. Fudgy chocolate and raspberries on a layer of shortbread - what more could you ask for!


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Comments:

Serves:

8

Prep:

20 Min

Cook:

2 Hr

Ingredients

1 1/4 c
original bisquick mix
1/2 c
powdered sugar
1/2 c
finely chopped pecans
1/4 c
butter (firm)
1 Tbsp
hot water
2/3 c
seedless raspberry preserves, melted
1 c
whipping (heavy) cream
2 c
semisweet chocolate chips
1 pt
raspberries
2 Tbsp
raspberry liqueur (if desired)
whipped cream (if desired)

Directions Step-By-Step

1
Heat oven to 350 degrees. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches.
2
Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in hot water.
3
Press mixture firmly in bottom of tart pan. Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
4
Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur if desired.
5
Pour over crust; spread evenly. Refrigerate at least 2 hours until set. Brush remaining 1/3 cup preserves over chocolate layer. Top with raspberries.
6
Refrigerate at least 15 minutes before serving. Remove sides of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.

About this Recipe

Course/Dish: Fruit Desserts