How To make Raspberry Chocolate Truffle Pie
15 ounce pkg. Pillsbury All-Ready Pie Crusts
1 teaspoon flour
Sauce: 4 cups frozen raspberries -- without syrup
-thawed 3/4 cup sugar
1/4 teaspoon cream of tartar
Filling: 1/2 cup sweetened condensed milk
2/3 cup whipping cream
5 ounces semi-sweet chocolate -- (5 squares)melted
2 egg yolks
2 tablespoons raspberry-flavored liqueur
* see below
2 tablespoons amaretto :
** see below
Topping: 1 1/3 cups whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla
chocolate curls if desired whole raspberries :
if desired
Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust for later use. Bake at 450 F. for 9-11 minutes or until light golden brown. Cool completely. To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree. Discard seeds. In small saucepan, combine sugar and cream of tartar; blend well. Stir in puree; mix well. Over medium heat, bring mixture to a boil. Boil for 3 minutes, stirring constantly. Cover; refrigerate. In medium heavy saucepan, combine condensed milk and 2/3 cup whipping cream; blend well. Over Medium heat, bring mixture to a boil. Remove from heat; cool 5 minutes. In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5-10 seconds. ***Add egg yolks; process 5 seconds. Add raspberry- flavored liqueur and amaretto; process 5 seconds. Pour blended mixture into large bowl; set over ice. Stir for 5 to 7 minutes or until mixture is cool. Beat mixture on Highest speed for 2-3 minutes or until soft peaks form. Pour into cooled baked crust. Refrigerate about 1 hour or until firm. In small bowl, beat 1 1/3 cup whipping cream until soft peaks form. Add confectioner's sugar and vanilla; beat until stiff peaks form. Spread over cooled filling. Garnish with chocolate curls and whole raspberris, if desired. Refrigerate until serving time. Remove from refrigerator 1 hour before serving. Serve with raspberry sauce. Store in refrigerator. Makes 10-12 servings. * One tsp. raspberry extract plus enough water to measure 2 tablespoon mabe be substitute for raspberry liqueur. ** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto. *** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds. Ad egg yolks; beat 15 seconds. Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth. Contine as above. Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g fat, 100 mg cholesterol, 140 mg sodium Pillsbury Classic Cookbook, #86, p. 78 (33rd Bake-Off) Submitted by Carol Hind, Madison, Wisconsin MC formatting by bobbi744@acd.net ICQ#2099532
How To make Raspberry Chocolate Truffle Pie's Videos
Raspberry Truffle Tart Recipe Demonstration - Joyofbaking.com
Raspberry Truffle Tart Recipe Demonstration - Joyofbaking.com
How I made chocolate truffles | FeelGoodFoodie
Make chocolate truffles with this easy recipe, including a step-by-step tutorial.
#chocolatetruffles #chocolatetruffle #trufflechocolate #truffle #trufflerecipe #chocolatetrufflerecipe #dessertrecipe #dessertrecipes #chocolaterecipes
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Mini Raspberry and Lemon Meringue Tarts Sable Pastry Lemon Pie
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These sweet Lemon and Raspberry Meringue Tarts are absolutely delicious! They are simple to make at home while looking store bought! ENJOY!
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INGREDIENTS: Makes 24 Minis
PASTRY:
235g All Purpose Flour
95g Icing/Confectioners Sugar
40g Almond Flour/Meal
Pinch of Salt
120g Cold Cubed Unsalted Butter
1 Large Egg
2 Teaspoons Vanilla Extract
RASPBERRY SAUCE LAYER:
250g Raspberries - Fresh or Frozen
3/4 Cup Water
3/4 Sugar
1 Tablespoon Lemon Juice
4g Leaf Gelatine
LEMON CURD:
1/2 Cup Lemon Juice
1/2 Cup Sugar
3 Large Eggs
120g Unsalted Butter
4g Leaf Gelatine (or 1 Teaspoon Powdered Gelatine dissolved in 1 tablespoon boiling water)
MERINGUE TOPPING:
120g Egg Whites
240g Sugar
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Truffle Tart: taste.md/2w7KVUE
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Choco Truffle Pie???? Cake design????
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RASPBERRY TRUFFLE TART // Tarta de Frambuesa
Ingredients:
100g Dark Chocolate Button or chopped pieces
~170g Fresh Raspberries, washed and dried
150ml Whipping Cream
80g Chocolate Biscuit Crumbs
40g Unsalted Butter, melted
20g Unsalted butter, cold
Lotssss of love, warm
Directions:
Place dark chocolate and cold unsalted butter into a bowl.
Place whipping cream over medium heat till it comes to a simmer, but not a boil.
Pour hot whipping cream over chocolate and butter, do not stir, just let it sit for 5 minutes.
To make the crust, combine chocolate biscuit crumbs and melted butter. Pour into a 6-inch non-stick/greased tart pan, then press with the back of a spoon till the crumbs are tightly packed.
Stir chocolate and butter mixture till it forms a rich and smooth chocolate ganache.
Pour chocolate ganache into tart pan and smooth out the top.
Refrigerate till the chocolate is almost set you can leave it in room temperature under a chilly weather
Top with raspberries and dust with icing sugar for extra fanciness.
Take lots of photos and enjoy your masterpiece with your loved one