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Raspberry Truffle Tart
1 1/4 cups (300 mL) Bisquick* Mix
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) finely chopped pecans
1/4 cup (50 mL) cold butter or margarine
1 tbsp (15 mL) hot water
2/3 cup (150 mL) raspberry preserves, melted
1 cup (250 mL) whipping cream
2 cups (500 mL) semisweet chocolate chips
2 tbsp (25 mL) raspberry liqueur, optional
2 cups (500 mL) raspberries
Heat oven to 350ºF. Grease 9-inch tart pan with removable bottom or 9-inch springform pan with shortening or nonstick cooking spray.
In medium bowl, mix Bisquick mix, icing sugar and pecans. Cut in butter, using pastry blender or fork, 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, about 30 minutes.
In 1-quart saucepan, heat whipping cream and chocolate chips 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.
Brush remaining 1/3 cup 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.
Tip: A sprinkling of icing sugar on dark plates or dusting of cocoa on a white platter adds an impressive finishing touch to this elegant dessert.
No nutrition information available for this recipe
© 2018 ®/TM General Mills All Rights Reserved
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