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Raspberry Truffle Tart

(11)
  4 reviews
  • 50 min prep time
  • 1 hr 20 min total time
  • 14 ingredients
  • 10 servings
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If you'd prefer, the filling can be cooked in double boiler over simmering water.

Bake-Off® Contest 37, 1996
TerryAnn Moore
Oaklyn, New Jersey

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg white
2
tablespoons ground almonds

Filling

6
oz sweet baking chocolate, broken into pieces
1/4
cup butter
2
egg yolks
2
teaspoons raspberry-flavored liqueur, if desired
2
cups fresh raspberries

Topping

1/4
cup seedless raspberry jam
1/4
teaspoon almond extract
1
oz sweet baking chocolate
1
teaspoon vegetable oil
1/4
cup sliced almonds
Mint leaves

Steps

  • 1 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.
  • 2 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.
  • 3 In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. Remove from heat.
  • 4 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.
  • 5 In 1-quart saucepan, melt jam over low heat. Stir in extract. Gently brush over raspberries.
  • 6 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.
  • 1 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.
  • 2 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.
  • 3 In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. Remove from heat.
  • 4 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.
  • 5 In 1-quart saucepan, melt jam over low heat. Stir in extract. Gently brush over raspberries.
  • 6 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
150mg
150%;
Total Carbohydrate
25g
25%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
4%;
Iron
20%;
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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