Raspberry Truffle Tart
Raspberries and chocolate unite deliciously in this showstopper dessert.
- 1 1/4 cups Original Bisquick mix
- 1/2 cup powdered sugar
- 1/2 cup finely
- 1/4 cup butter or margarine (firm)
- 1 tablespoon hot water
- 2/3 cup raspberry preserves, melted
- 1 cup whipping (heavy) cream
(12 ounce) package semisweet chocolate chips (2 cups)
- 1 pint raspberries (2 cups)
- 2 tablespoons raspberry liqueur, if desired
- Whipped cream, if desired
- Heat oven to 350 degrees F. Grease tart pan with removable bottom, about
9 x 1 inch, or springform pan, 9 x 3 inches.
- Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using
pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
Stir in hot water. Press mixture firmly in bottom of tart pan.
- Bake for 15 to 20 minutes or until set but not brown. Brush with 1/3 cup
of preserves. Cool completely.
- Heat whipping cream and chocolate chips in 1-quart saucepan over medium
heat, stirring constantly, until smooth; remove from heat. Stir in liqueur.
Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until
- Brush remaining 1/3 cup preserves over chocolate layer. Top with raspberries.
- Refrigerate uncovered at least 15 minutes before serving.
- Remove side of pan. Cut into wedges.
- Serve with whipped cream.
- Store covered in refrigerator.
Makes 8 servings
High Altitude (3500-6500 ft) Heat oven to 375 degrees F.
Nutrition Information: 1 Serving: Calories 595 (Calories from Fat 325 );
Total Fat 36 g (Saturated Fat 16 g); Cholesterol 35 mg; Sodium 360 mg; Total Carbohydrate
69 g (Dietary Fiber 6 g); Protein 5 g
Percent Daily Value*: Vitamin A 12 %; Vitamin C 16 %; Calcium 8 %; Iron 12
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker/2007/TM General Mills.