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Dessert: Raspberry Truffle Tart -

Raspberry Truffle Tart

Recipe Ingredients:

1Pillsbury refrigerated pie crust (from 15oz pkg)
1egg white
2Tbspground almonds
6ozsweet chocolate, broken into pieces
1/4cupbutter or margarine
2egg yolks
2tspraspberry flavored liqueur, if desired
2cupfresh raspberries
1/4cupseedless raspberry jam
1/4tspalmond extract
1ozsweet chocolate
1/4cupsliced almonds
mint leaves

Recipe Instructions:

1.   Preheat oven to 375F. Prepare pie crust as directed on pkg for one-crust baked shell using 9-inch tart pan with removable bottom, or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Prick crust with fork. Bake at 375F for 7 minutes.
2.   Lightly brush crust with egg white; sprinkle with ground almonds Bake an additional 5 to 10 minutes or until golden brown. Cool while preparing filling.
3.   In medium saucepan, combine 6oz chocolate and butter; stir over low heat until melted and smooth. (Tip: Filling can be cooked in double boiler over simmering water.) Remove from heat.
4.   In small bowl, beat egg yolks slightly; add liqueur. Add egg yolk mixture to chocolate. With wire whisk, beat over low heat for 3 to 4 minutes or until mixture thickens. Pour into cooled baked shell. Arrange raspberries over filling.
5.   Melt jam in small saucepan over low heat. Stir in almond extract; blend well. Gently brush over raspberries.
6.   In another small saucepan, melt 1oz chocolate with oil; drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate 30 minutes or until set. Garnish with mint leaves. Store in refrigerator.
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