Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Raspberry Truffle Tart




Source of Recipe


Adapted from “Breakfasts & Brunches” from the Williams-Sonoma Kitchen Library


Recipe Introduction


Prep time: 50 minutes; ready in 1 hour, 20 minutes



List of Ingredients




CRUST

1 refrigerated pie crust (from 15 ounce package), softened as directed on package
1 egg white
2 tablespoons ground almonds

FILLING

6 ounces sweet chocolate, broken into pieces
1/4 cup butter
2 egg yolks
2 teaspoons raspberry-flavored liqueur, if desired
2 cups fresh raspberries

TOPPING

1/4 cup seedless raspberry jam
1/4 teaspoon almond extract
1 ounce sweet chocolate
1 teaspoon oil
1/4 cup sliced almonds
Mint leaves

Recipe



Heat oven to 375 degrees. Prepare pie crust as directed for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan. Bake at 375 degrees for 7 minutes. Remove crust from oven. Lightly brush crust with egg white; sprinkle with ground almonds. Return to oven; bake an additional 5 to 10 minutes or until golden brown. Cool while preparing filling.

In medium saucepan, combine 6 ounces chocolate and butter; stir over low heat until melted and smooth. Remove from heat. 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.

Melt jam in small saucepan over low heat. Stir in extract; blend well. Gently brush over raspberries. In another small saucepan, melt 1 ounce chocolate with oil. Drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate 30 minutes or until set. Garnish with mint leaves. Makes 10 servings