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Raspberry Truffle Tart

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Raspberry Truffle Tart
  • Prep 30 min
  • Total 4 hr 5 min
  • Servings 8
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Raspberries and chocolate unite deliciously in this showstopper dessert.
By Betty Crocker Kitchens
Updated Sep 17, 2008

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)
  • 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

Steps

  • 1
    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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.

Nutrition

595 Calories, 36 g Total Fat, 5 g Protein, 69 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
595
Calories from Fat
325
Total Fat
36 g
Saturated Fat
16 g
Cholesterol
35 mg
Sodium
360 mg
Potassium
310 mg
Total Carbohydrate
69 g
Dietary Fiber
6 g
Protein
5 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
16%
16%
Calcium
8%
8%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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