Raspberry Truffle Tart

(from kintyre’s recipe box)

Source: Bisquick Cookbook

Cook time: 20 minutes
Serves 12 people

Categories: dessert

Ingredients

  • 1 1/4 cups Original Bisquick
  • 1/2 cup powdered sugar
  • 1/2 cup finely chopped pecans
  • 1/4 cup firm margarine or butter
  • 1 T hot water
  • 2/3 cup raspberry preserves, melted
  • 1 cup heavy whipping cream
  • 1 12 ounce bag semisweet chocolate chips (2 cups)
  • 1 pint (2 cups) raspberries

Directions

  1. Heat oven to 350 degrees.

  2. Grease tart pan with removable bottom, about 9 × 1 inch, or springform pan, 9 × 3 inches.

  3. Mix Bisquick, powdered sugar, and pecans in medium bowl.

  4. But in margarine, using pastry blender or crisscrossing two kives, until mixture is crumbly.

  5. Stir in hot water.

  6. Press mixture firmly in bottom of tart pan.

  7. Bake 15 to 20 minutes of until crust is set but not brown.

  8. Brush with 1/3 cup of the preserves.

  9. Cool completely.

  10. Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth;remove from heat.

  11. Stir in liqueur.

  12. Pour over crust; spread evenly.

  13. Refrigerate at least 2 hours until set.

  14. Brush remaining preserves over chocolate layer.

  15. Top with raspberries.

  16. Refrigerate at lest 15 minutes before serving.

  17. Remove side of pan.

  18. Cut tart into wedges.

  19. Store covered in refrigerator.

Email to a friend | Print this recipe | Back