Raspberry Truffle Tart

Raspberry Truffle Tart

10
Pillsbury(R) 0

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

Ingredients 1 h 20 m {{adjustedServings}} servings 308 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Heat oven to 375 degrees 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.
Tips & Tricks
Strawberry Rhubarb Custard Pie

See how to make a super-simple strawberry-rhubarb pie.

Three Berry Pie

Turn strawberries, raspberries, and blueberries into sweet, delicious pie!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MFrankos
11/30/2010

I had to make it twice to get it just right, but I thought it was absolutely delicious as did the guests for whom I made it. Of course, choose a HIGH QUALITY rasberry jam---don't cheap out because it makes a difference. I also used 1/2 cup of the jam instead of 1/4 and I mixed the chocolate mixture in a double boiler (it makes all the difference in the world) and whisked it for about five minutes before pouring in the tart pan to make sure the eggs yolks are cooked thouroughly. Hope this helps!

catering guy
11/12/2010

I love the almonds baked into this crust! I'm going to use them on more of the pre-baked pie crusts I make this year.

chermar
12/9/2010

I made my own crust and made individual fancy tart shells with the almonds ,the choco truffle filling and used the raspberry sauce on top plus drizzled with melted milk chocolate they where the hit of the party everyone wants me to make them at exams