Advanced

Raspberry Truffle Tart

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Raspberries and chocolate unite deliciously in this showstopper dessert.

false

(38 Ratings)

38 Ratings

5 spoons 50%

4 spoons 16%

3 spoons 26%

2 spoons

1 spoons

Member Reviews (4)

c97d2aed-9d9a-4674-a82e-d07b30d0adff

Pin It

PREP TIME
30 Min
TOTAL TIME
4 Hr 5 Min
SERVINGS
8

1 1/4: cups Original Bisquick® mix

1/2: cup powdered sugar

1/2: cup finely chopped pecans

1/4: cup butter or margarine (firm)

1: tablespoon hot water

2/3: cup raspberry preserves, melted

1: cup whipping (heavy) cream

1: package (12 ounces) semisweet chocolate chips (2 cups)

1: pint raspberries (2 cups)

2: tablespoons raspberry liqueur, if desired

: Whipped cream, if desired

Save $$$ on your favorite brands

1 Heat oven to 350ºF. 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.
2 Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
3 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.
4 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.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Raspberries are made up of many connected parts, called drupelets, each of which has its own seed. We’re most familiar with red raspberries, but this sweet-tart fruit also comes in shades of black and gold.

The heavier, the better. Heavy whipping cream, with a milk-fat content between 36 and 40 percent, whips up faster than light whipping cream, which has a milk-fat content of about 30 percent.

A sprinkling of powdered sugar on dark plates or dusting of baking cocoa on a white platter adds an impressive finishing touch to this elegant dessert.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (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 12.00%;
Vitamin C 16.00%;
Calcium 8.00%;
Iron 12.00%;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 4 Reviews View All

Posted 6/20/2011 1:09:33 PM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

RE bookladydavina: The Bisquick Gluten Free can't be substituted in all Bisquick recipes. The simple explanation is that the major ingredient in Bisquick is wheat flour and the major ingredient in Bisquick Gluten Free is rice flour. These two ingredients perform extremely different in recipes, thus a Bisquick recipe needs to be modified somewhat to work with Gluten Free Bisquick. Let us know if you end up testing it out. Until then please search under "Gluten Free Tart", in the top right, to see what recipes pop up. They help help or inspire as you tweak this recipe.

This reply was: Helpful Inspiring

Posted 6/8/2011 7:08:53 PM REPORT ABUSE bookladydavina said:

Rating:

quick question (I'm going to try this eventually anyway..) Has anyone tried this with the gluten free version of the mix? This looks very good (though definitely a special occasion treat..) and I would love to try it. just want to verify that the gluten free version can be used as a straight substitution cup for cup

This reply was: Helpful Inspiring

Posted 6/8/2011 2:21:00 PM REPORT ABUSE Tauria515 said:

Rating:

Yikes! 595 calories per slice! ... And did you notice the size of that slice? Definitely something you want to reserve for REALLY SPECIAL occasions only! And you probably shouldn't eat much of anything else served except protein from fish or chicken (Beef is much higher in calories than chicken or most fish)! This recipe looks absolutely fabulous but on my current diet, it would eat up almost all of the calories I'm allowed for one day! We'd probably have to walk more than 3-4 miles to work off that tasty dessert alone, let alone whatever else was served in that meal! But Ohhhhhh ... how YUMMY it must taste!!

This reply was: Helpful Inspiring