Raspberry Truffle Tart

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

  • prep time 50 min
  • total time 1 hr 20 min
  • ingredients 14
  • servings 10

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
  • 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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