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Category: Candy
Prep Time: Cook Time: Total Time:
Crust
1/2 cup butter, softened
3 tbsp sugar
1 egg yolk
1 1/3 cups flour
2-3 tsp cold water
Filling
3/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1 (21oz) can raspberry pie filling
1 (6 oz) container (1 1/4 cups) fresh raspberries
Garnish
Whipped topping
Fresh mint leaves
Combine butter, sugar and egg yolk in small bowl. Beat at medium speed, scraping bowl often, until smooth. Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs. Add cold water, one tsp at a time, beating until flour is moistened and dough forms when pressed together with hands.
Press dough evenly onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Cut 1 1/2-inches in center of dough with sharp knife. Fold dough back and pinch to form 3/4-inch high rim, leaving 2-inch hole in center. Press 12x12-inch piece aluminum foil into 2-inch ball. Place foil ball in center of hole in crust to hold up edges. Refrigerate 30 minutes. Preheat oven to 400°F. Prick crust all over with fork. Bake for 14 to 17 minutes or until edges are lightly browned. Cool completely. Remove foil ball.
Heat 3/4 cup whipping cream in 1-quart saucepan over medium heat until it just comes to a boil (5 to 7 minutes). Remove from heat; stir in chocolate chips until completely melted and smooth (2 to 3 minutes). Pour chocolate mixture into cooled crust. Refrigerate until set (at least 2 hours).
Spoon 1 cup raspberry pie filling over chocolate filling. Arrange fresh raspberries over pie filling. Brush 1/4 cup additional pie filling over raspberries with pastry brush. Refrigerate until serving time.
Garnish with whipped cream and mint leaves. Serve with remaining raspberry pie filling, if desired. TIPS: To use 10 inch pie plate: Press dough evenly on bottom and up sides of pie plate. Do not cut or make hole in center. For best results, the butter should not be too soft. Remove butter from refrigerator; cut into chunks and allow to soften at room temperature about 15 minutes. Serves 10
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RASPBERRY TRUFFLE WREATH
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Category: Candy
Prep Time: Cook Time: Total Time:
Crust
1/2 cup butter, softened
3 tbsp sugar
1 egg yolk
1 1/3 cups flour
2-3 tsp cold water
Filling
3/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1 (21oz) can raspberry pie filling
1 (6 oz) container (1 1/4 cups) fresh raspberries
Garnish
Whipped topping
Fresh mint leaves
Combine butter, sugar and egg yolk in small bowl. Beat at medium speed, scraping bowl often, until smooth. Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs. Add cold water, one tsp at a time, beating until flour is moistened and dough forms when pressed together with hands.
Press dough evenly onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Cut 1 1/2-inches in center of dough with sharp knife. Fold dough back and pinch to form 3/4-inch high rim, leaving 2-inch hole in center. Press 12x12-inch piece aluminum foil into 2-inch ball. Place foil ball in center of hole in crust to hold up edges. Refrigerate 30 minutes. Preheat oven to 400°F. Prick crust all over with fork. Bake for 14 to 17 minutes or until edges are lightly browned. Cool completely. Remove foil ball.
Heat 3/4 cup whipping cream in 1-quart saucepan over medium heat until it just comes to a boil (5 to 7 minutes). Remove from heat; stir in chocolate chips until completely melted and smooth (2 to 3 minutes). Pour chocolate mixture into cooled crust. Refrigerate until set (at least 2 hours).
Spoon 1 cup raspberry pie filling over chocolate filling. Arrange fresh raspberries over pie filling. Brush 1/4 cup additional pie filling over raspberries with pastry brush. Refrigerate until serving time.
Garnish with whipped cream and mint leaves. Serve with remaining raspberry pie filling, if desired. TIPS: To use 10 inch pie plate: Press dough evenly on bottom and up sides of pie plate. Do not cut or make hole in center. For best results, the butter should not be too soft. Remove butter from refrigerator; cut into chunks and allow to soften at room temperature about 15 minutes. Serves 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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