Raspberry Truffle Tart

If you'd prefer, the filling can be cooked in double boiler over simmering water.

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Servings 10

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( 11 ) Ratings

11 Ratings

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Member Reviews ( 4 )

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Bake-Off® Contest 37, 1996

TerryAnn Moore

Oaklyn, New Jersey

ingredients 14
Prep Time 50 min
Total Time 1 hr 20 min

Ingredients

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

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Directions

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.

Review & Comments

Write a Review

Patty711

report Posted Dec. 18, 2009 8:43 AM

I have been making this recipe for years. It is gorgeous and delicious. I leave out the liquor and you do not miss it.

pm52233

report Posted Apr. 10, 2008 8:49 PM

I made this recipe for a small family gathering. It was delicious, and elegant. It is definitely a keeper.

rowlandj

report Posted Jan. 22, 2008 11:06 AM

I have been making this recipe for years and it is always a big hit. It is easy to make,really delicious and presents well. I have also made it with blackberries and blackberry jam and it is just as good.

Kelly from Maryland

report Posted May. 3, 2007 9:50 AM

This recipe was absolutely wonderful!!! I used strawberries instead of rasberries, cored them and cut them in half, then arranged them in the tart shell. They actually looked like little hearts (perfect for mother''s day or for an anniversary!). I also used seedless strawberry jam instead of the rasberry jam, and omitted the liquer. It was like a little chocolate-covered strawberry, in tart form!!Next time I may try it with sliced plums, but keep the rasberry jam. Ellie Krieger had a tart similar using plums and red rasberries, which looked wonderful.Try this recipe, you will enjoy it no matter what fruit variation you use!