Raspberry Truffle Tart

Cyndi Tilley


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

★★★★★ 1 vote
20 Min
2 Hr


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
2 Tbsp
raspberry liqueur (if desired)
whipped cream (if desired)

How to Make Raspberry Truffle Tart


  • 1Heat oven to 350 degrees. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches.
  • 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.
  • 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.
  • 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.
  • 5Pour over crust; spread evenly. Refrigerate at least 2 hours until set. Brush remaining 1/3 cup preserves over chocolate layer. Top with raspberries.
  • 6Refrigerate at least 15 minutes before serving. Remove sides of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.

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About Raspberry Truffle Tart

Course/Dish: Fruit Desserts