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Raspberry truffle tart Recipe

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This recipe for Raspberry truffle tart is from The BAILEY BUNCH, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1 tbsp hot water
2/3 cup raspberr preserves, melted
1 cup whipping cream
1 bag (12oz) semisweet chocolate chips (2 cups)
2 tbsp raspberry liqueur, if desired
1 pint (2 cups) raspberries
Directions:
Directions:
1. Heat oven to 350° F. Grease tart pan with removable bottom, about 9x1 in, or springform pan, 9x3 in. in medium bowl, mix bisquick mix, powdered sugar and pecans. cut in butter, using it pastry blender ( or pulling 2 table knives through mixture in opposite directions), until make sure looks like find crumbs. Stir in hot water. press mixture firmly in the bottom of tart pan. bake 15 to 20 minutes or until crust is set but not brown. brush with 1/3 cup of the preserves. Cool completely.
2. In 1 quart saucepan, heat whipping cream and chocolate chips over medium heat, stirring constantly, until smooth; remove from heat. stir in liqueur. pour over crust; spread evenly. Refrigerate at least 2 hours until set.
3. Brush remaining 1/3 cut preserves over chocolate layer. Top with raspberries. refrigerate for it least 15 minutes before serving. remove side of pan. Cut tart into wedges. Store covered in the refrigerator.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min * start to finish: 4hrs 5min

 

 

 

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