Raspberry Truffle Tart

Raspberry Truffle Tart

ChefMom
  • Prep: 2 hr 30 min
  • Cook Time: 25 min
  • Total: 2 hr 55 min
  • Serving: 12

Raspberry Truffle Tart is an easy and elegant addition to anyone's dessert repertoire. It's a delicious way to welcome guests at a party or reward family after a yummy dinner.

*You will need a 9x1-inch tart pan with a removable bottom or 9x3-inch springform pan.

*Prep time includes 2 hours chilling.

Ingredients

  • 1 1/4 cups Bisquick
  • 1/2 cup powdered sugar
  • 1/2 cup finely chopped pecans
  • 1/4 cup firm margarine or butter
  • 1 tablespoon hot water
  • 2/3 cup raspberry preserves, melted
  • 1 cup heavy cream
  • 12 ounces semisweet chocolate chips
  • 2 tablespoons raspberry liqueur
  • 2 cups fresh raspberries

Directions

  1. Combine Bisquick, powdered sugar, and pecans in a bowl. Use a pastry blender to cut in margarine.
  2. Mix in hot water then press firmly into the bottom of greased tart pan.
  3. Bake at 350 degrees Fahrenheit for 15-20 minutes. Crust should set but not brown.
  4. Spread crust with 1/3 cup of preserves, then cool completely.
  5. In a pan over medium heat, combine heavy cream and chocolate chips, stirring until smooth. Add liqueur and pour over crust. Refrigerate 2 hours.
  6. Once set, cover chocolate layer with remaining preserves. Add fresh raspberries and chill 15 more minutes.
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