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)


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.

About this Recipe

Course/Dish: Fruit Desserts