Raspberry Truffle Tart

Raspberries and chocolate unite deliciously in this showstopper dessert.

Yield: 8 servings

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 raspberry preserves, melted
• 1 cup whipping (heavy) cream
• 1 (12 ounce) package semisweet chocolate chips (2 cups)
• 1 pint raspberries (2 cups)
• 2 tablespoons raspberry liqueur, if desired
• Whipped cream, if desired

Instructions

1. Heat oven to 350 degrees F. Grease tart pan with removable bottom, about 9 x 1 inch, or springform pan, 9 x 3 inches.
2. 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.
3. Bake for 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
4. Heat whipping cream and chocolate chips in a 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 set.
5. Brush remaining 1/3 cup preserves over chocolate layer. Top with raspberries.
6. Refrigerate uncovered for at least 15 minutes before serving.
7. Remove side of pan. Cut into wedges.
8. Serve with whipped cream.
9. Store covered in refrigerator.

Notes

High Altitude (3500-6500 ft) Heat oven to 375 degrees F.

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens