Raspberry Truffle Tart

Raspberries and chocolate unite deliciously in this showstopper dessert. MORE+ LESS-

By Betty Crocker Kitchens

September 17, 2008

Make with

Bisquick

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 (firm)

tablespoon hot water

2/3

cup raspberry preserves, melted

cup whipping (heavy) cream

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

pint raspberries (2 cups)

tablespoons raspberry liqueur, if desired

Whipped cream, if desired

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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.

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.