raspberry truffle tart

(1 rating)
Recipe by
Cyndi Tilley
Albuquerque, NM

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

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 2 Hr

Ingredients For raspberry truffle tart

  • 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)

How To Make raspberry truffle tart

  • 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.

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