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Raspberry Truffle Tart
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Prep Time:
30 minutes
Total Time:
4 hours 5 minutes
Indulgent raspberry and chocolate dessert masterpiece.
Ingredients:
  • 1 1/4 cups Original Bisquick™ mix
  • 1/2 cup powdered sugar
  • 1/2 cup finely chopped pecans
  • 1/4 cup butter or margarine (firm)
  • 1 tablespoon hot water
  • 2/3 cup raspberry preserves, melted
  • 1 cup whipping (heavy) cream
  • 1 package (12 ounces) semisweet chocolate chips (2 cups)
  • 1 pint raspberries (2 cups)
  • 2 tablespoons raspberry liqueur, if desired
  • Whipped cream, if desired
Instructions:
  • Preheat oven to 350°F. Grease a 9x1-inch tart pan with removable bottom or a 9x3-inch springform pan. In a medium bowl, combine Bisquick, powdered sugar, and pecans. Use a pastry blender or two knives to cut in the butter until the mixture resembles fine crumbs. Stir in hot water, then firmly press the mixture into the bottom of the pan.
  • Bake for 15 to 20 minutes until just set. Brush with 1/3 cup of preserves. Allow to cool fully before serving.
  • In a 1-quart saucepan, gently heat whipping cream and chocolate chips over medium heat while stirring until smooth. Remove from heat and stir in liqueur. Pour the mixture over the crust and spread it evenly. Chill in the refrigerator uncovered for at least 2 hours until set.
  • Spread the remaining 1/3 cup of preserves over the chocolate layer, then sprinkle with raspberries. Chill uncovered for at least 15 minutes before serving. Remove the pan's side, slice into wedges, and enjoy with a dollop of whipped cream. Keep leftovers covered in the refrigerator.

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