Shelly's Recipe

RASPBERRY TRUFFLE TART

Category: Tarts

1 1/4 cups baking mix
1/2 cup powdered sugar
1/2 cup finely chopped pecans
1/4 cup firm butter
1 tbsp hot water
2/3 cup raspberry preserves, melted
1 cup whipping (heavy) cream
1 (12 oz) pkg semi-sweet chocolate chips
2 tbsp raspberry liqueur, if desired
1 pint (2 cups) raspberries
Whipped cream, if desired

Heat oven to 350. Grease a 9 inch tart pan with removable bottom, or springform pan. Mix baking mix, powdered sugar and pecans in medium bowl. Cut in margarine, 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 the 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 preserves 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.