raspberry truffle tart
This is actually a Bisquick recipe. Fudgy chocolate and raspberries on a layer of shortbread - what more could you ask for!
prep time
20 Min
cook time
2 Hr
method
---
yield
8 serving(s)
Ingredients
- 1 1/4 cups original bisquick mix
- 1/2 cup powdered sugar
- 1/2 cup finely chopped pecans
- 1/4 cup butter (firm)
- 1 tablespoon hot water
- 2/3 cup seedless raspberry preserves, melted
- 1 cup whipping (heavy) cream
- 2 cups semisweet chocolate chips
- 1 pint raspberries
- 2 tablespoons raspberry liqueur (if desired)
- - whipped cream (if desired)
How To Make raspberry truffle tart
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Step 1Heat oven to 350 degrees. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches.
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Step 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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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Fruit Desserts
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