Best Raspberry Truffle Tart Recipes

RASPBERRY TRUFFLE TART

Steps:

• Heat oven to 350°F. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 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 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 set.
• Brush remaining 1/3 cup perserves 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.

RASPBERRY TRUFFLE TART

Steps:

• 1. Heat oven to 350 degrees. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches.
• 2. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in hot water.
• 3. Press mixture firmly in bottom of tart pan. Bake 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 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur if desired.
• 5. Pour over crust; spread evenly. Refrigerate at least 2 hours until set. Brush remaining 1/3 cup preserves over chocolate layer. Top with raspberries.
• 6. Refrigerate at least 15 minutes before serving. Remove sides of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.

RASPBERRY TRUFFLE TART

Steps:

• 1. Heat oven to 350°. 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 margarine, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in hot water. Press mixture firmly in 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. 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 at least 2 hours until set.3. Brush remaining preserves over chocolate layer. Top with raspberries. Refrigerate at least 15 minutes before serving. Remove side of pan. Cut tart into wedges. Store covered in refrigerator.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°.NUTRITION FACTS: 1 Serving: Calories 395 (Calories from Fat 215) Fat 24g (Saturated 10g) Cholesterol 20mg Sodium 250mg Carbohydrate 46g (Dietary Fiber 4g) Protein 3g % DAILY VALUE: Vitamin A 10% Vitamin C 12% Calcium 6% Iron 8% DIET EXCHANGES: Not RecommendedBETTY'S TIP: A sprinkling of powdered sugar on dark plates or a dusting of baking cocoa on a white platter adds an impressive finishing touch to this elegant dessert. For an extra special touch, make sugared mint leaves. Mix small amounts of powdered egg whites and water (or use pasturized egg whites) and paint onto mint leaves that you have washed and patted dry. Sprinkle with sugar. Let stand on wire rack until dry.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.