raspberry truffle tart
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
2 Hr
Ingredients For raspberry truffle tart
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1 1/4 coriginal bisquick mix
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1/2 cpowdered sugar
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1/2 cfinely chopped pecans
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1/4 cbutter (firm)
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1 Tbsphot water
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2/3 cseedless raspberry preserves, melted
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1 cwhipping (heavy) cream
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2 csemisweet chocolate chips
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1 ptraspberries
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2 Tbspraspberry liqueur (if desired)
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whipped cream (if desired)
How To Make raspberry truffle tart
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1Heat oven to 350 degrees. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches.
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2Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in hot water.
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3Press 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.
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4Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur if desired.
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5Pour over crust; spread evenly. Refrigerate at least 2 hours until set. Brush remaining 1/3 cup preserves over chocolate layer. Top with raspberries.
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6Refrigerate at least 15 minutes before serving. Remove sides of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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