Raspberry Truffle Tart

1
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!

Rating:

★★★★★ 1 vote

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)

How to Make Raspberry Truffle Tart

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.

Printable Recipe Card

About Raspberry Truffle Tart

Course/Dish: Fruit Desserts



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