Raspberry Truffle Tart
Recipe Ingredients:
| 1 | Pillsbury refrigerated pie crust (from 15oz pkg) | |
| 1 | egg white | |
| 2 | Tbsp | ground almonds |
| 6 | oz | sweet chocolate, broken into pieces |
| 1/4 | cup | butter or margarine |
| 2 | egg yolks | |
| 2 | tsp | raspberry flavored liqueur, if desired |
| 2 | cup | fresh raspberries |
| 1/4 | cup | seedless raspberry jam |
| 1/4 | tsp | almond extract |
| 1 | oz | sweet chocolate |
| 1 | tsp | oil |
| 1/4 | cup | sliced 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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