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1 1/4 cups Original Bisquick®
1/2 cup powdered sugar
1/2 cup finely chopped pecans
1/4 cup firm margarine or butter
1 tablespoon hot water
2/3 cup raspberry preserves, melted
1 cup whipping cream (heavy)
1 (12-ounce) bag semisweet chocolate chips (2 cups)
2 tablespoons raspberry liqueur, if desired
1 pint (2 cups) raspberries
1. Heat oven to 350°. Grease tart pan with removable bottom, about 9 x 1 inch, or springform pan, 9 x 3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in hot water. Press mixture firmly in bottom of tart pan. Bake 15 to 20 minutes or until crust is set but not brown. Brush with 1/3 cup of the preserves. Cool completely.
2. 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 at least 2 hours until set.
3. Brush remaining preserves over chocolate layer. Top with raspberries. Refrigerate at least 15 minutes before serving. Remove side of pan. Cut tart into wedges.
Store covered in refrigerator.
BETTY'S TIP: A sprinkling of powdered sugar on dark plates or a dusting of baking cocoa on a white platter adds an impressive finishing touch to this elegant dessert. For an extra special touch, make sugared mint leaves. Mix small amounts of powdered egg whites and water (or use pasturized egg whites) and paint onto mint leaves that you have washed and patted dry. Sprinkle with sugar. Let stand on wire rack until dry.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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