Truffle Tarts With Raspberries Recipes

Steps:

• Heat oven to 350°F. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.
• Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
• Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.
• Brush remaining 1/3 cup perserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.

Steps:

• Preheat the oven to 350°.
• Butter an 11-inch fluted tart pan with a removeable bottom.
• Pulse the wafers in a food processor until finely ground.
• Add the butter and pulse until well combined.
• Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
• Bake for 12-15 minutes, until the crust is dry and set.
• Let cool on a wire rack.
• Pulse 1/2 pint of raspberries in a food processor just until broken up.
• Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
• Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
• Remove the pan from the heat and whisk in the raspberry puree and the salt.
• Scatter 1/2 pint of berries over the bottom of the cooled crust.
• Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
• Refrigerate, tightly wrapped, for at least 6 hours, or overnight.
• Refrigerate the remaining berries for garnish.
• To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.

Steps:

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

Steps:

• Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture (recipe follows). Smooth the tops and refrigerate until set, about 2 hours.
• Truffle Mixture: In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored.

Steps:

• Dark Chocolate Truffles: In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm. Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet. Crust: Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.