RASPBERRY TRUFFLE TART
Raspberries and chocolate unite deliciously in this showstopper dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 595, Carbohydrate 69 g, Cholesterol 35 mg, Fiber 6 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg
RASPBERRY TRUFFLES
As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies - including this easy but elegant recipe - to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles. -Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped. , Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm. , Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 6mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY TRUFFLE TART
Make and share this Raspberry Truffle Tart recipe from Food.com.
Provided by Abby2495
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F.
- Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan.
- Trim edge if necessary.
- Bake 7 minutes.
- Remove partially baked crust from oven.
- Lightly brush crust with egg white.
- Sprinkle with ground almonds.
- Return to oven; bake 5 to 10 minutes longer or until golden brown.
- Cool while making filling.
- In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. Remove from heat.
- In small bowl, beat egg yolks slightly with wire whisk.
- Stir in liqueur.
- Add egg yolk mixture to chocolate.
- With wire whisk, beat over low heat 3 to 4 minutes, stirring frequently, until mixture thickens.
- Pour into cooled baked shell.
- Arrange raspberries over filling.
- In 1-quart saucepan, melt jam over low heat.
- Stir in extract.
- Gently brush over raspberries.
- In another 1-quart saucepan, melt 1 oz chocolate with oil over low heat, stirring frequently, until smooth.
- Drizzle over raspberries.
- Sprinkle with sliced almonds.
- Refrigerate until set, about 30 minutes.
- Garnish with mint leaves.
- Store in refrigerator.
Nutrition Facts : Calories 452.4, Fat 29.8, SaturatedFat 13.8, Cholesterol 83.3, Sodium 210.3, Carbohydrate 46.8, Fiber 5.7, Sugar 27.6, Protein 5.6
RASPBERRY TRUFFLE TART
Make and share this Raspberry Truffle Tart recipe from Food.com.
Provided by ratherbeswimmin
Categories Tarts
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°.
- Butter an 11-inch fluted tart pan with a removeable bottom.
- Pulse the wafers in a food processor until finely ground.
- Add the butter and pulse until well combined.
- Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
- Bake for 12-15 minutes, until the crust is dry and set.
- Let cool on a wire rack.
- Pulse 1/2 pint of raspberries in a food processor just until broken up.
- Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
- Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
- Remove the pan from the heat and whisk in the raspberry puree and the salt.
- Scatter 1/2 pint of berries over the bottom of the cooled crust.
- Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
- Refrigerate, tightly wrapped, for at least 6 hours, or overnight.
- Refrigerate the remaining berries for garnish.
- To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.
Nutrition Facts : Calories 561.2, Fat 30.9, SaturatedFat 15.3, Cholesterol 62.8, Sodium 592.5, Carbohydrate 67.9, Fiber 6.2, Sugar 27.2, Protein 6.9
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- Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 7 minutes.
- Remove partially baked crust from oven. Lightly brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5 to 10 minutes longer or until golden brown. Cool while making filling.
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