Raspberry Truffle Tart

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 pillsbury refrigerated pie crust, softened as directed on box
• 1 egg
• 2 tablespoons ground almonds
• 6 ounces semisweet baking chocolate, broken into pieces
• 1/4 cup butter
• 2 egg yolks
• 2 teaspoons raspberry-flavored liqueur (optional)
• 2 cups fresh raspberries
• 1/4 cup seedless raspberry jam
• 1/4 teaspoon almond extract
• 1 ounce semisweet baking chocolate
• 1 teaspoon vegetable oil
• 1/4 cup sliced almonds
• mint leaf

Recipe

• 1 heat oven to 375 degrees f.
• 2 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.
• 3 trim edge if necessary.
• 4 bake 7 minutes.
• 5 remove partially baked crust from oven.
• 6 lightly brush crust with egg .
• 7 sprinkle with ground almonds.
• 8 return to oven; bake 5 to 10 minutes longer or until golden brown.
• 9 cool while making filling.
• 10 in 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. remove from heat.
• 11 in small bowl, beat egg yolks slightly with wire whisk.
• 12 stir in liqueur.
• 13 add egg yolk mixture to chocolate.
• 14 with wire whisk, beat over low heat 3 to 4 minutes, stirring frequently, until mixture thickens.
• 15 pour into cooled baked shell.
• 16 arrange raspberries over filling.
• 17 in 1-quart saucepan, melt jam over low heat.
• 18 stir in extract.
• 19 gently brush over raspberries.
• 20 in another 1-quart saucepan, melt 1 oz chocolate with oil over low heat, stirring frequently, until smooth.
• 21 drizzle over raspberries.
• 22 sprinkle with sliced almonds.
• 23 refrigerate until set, about 30 minutes.
• 24 garnish with mint leaves.
• 25 store in refrigerator.