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Raspberry Truffle Wreath

Raspberry Truffle Wreath

This elegant, but simple dessert will impress your guests.


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40 min
Prep Time
03 hrs 25 min
Total Time
10
servings

Ingredients

Crust

1/2 cup Land O Lakes® Butter, softened

3 tablespoons sugar

1 large Land O Lakes® Egg (yolk only)

1 1/3 cups all-purpose flour

2 to 3 teaspoons cold water

Filling

3/4 cup Land O Lakes® Heavy Whipping Cream

1 cup semi-sweet chocolate chips

1 (21-ounce) can raspberry pie filling

1 1/4 cups fresh raspberries

Garnish

Land O Lakes® Heavy Whipping Cream, whipped, sweetened

Fresh mint leaves

How to make

  1. STEP 1

    Combine butter, sugar and egg yolk in bowl. Beat at medium speed, scraping bowl often, until smooth. Ad flour; beat at low speed until mixture resembles coarse crumbs. Add cold water, 1 teaspoon at a time, beating until flour is moistened and dough forms when pressed together with hands.

  2. STEP 2

    Press dough evenly onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Cut 1 1/2-inch "X" in center of dough with sharp knife. Fold dough back and pinch to form 3/4-inch high rim, leaving 2-inch hole in center. Press 12x12-inch piece aluminum foil into 2-inch ball. Place foil ball in center of hole in crust to hold up edges. Refrigerate 30 minutes.

  3. STEP 3

    Heat oven to 400°F.

  4. STEP 4

    Prick crust all over with fork. Bake 14-17 minutes or until edges are lightly browned. Cool completely. Remove foil ball.

  5. STEP 5

    Heat 3/4 cup whipping cream in saucepan over medium heat 5-7 minutes or until it just comes to a boil. Remove from heat; stir in chocolate chips until completely melted and smooth. Pour chocolate mixture into cooled crust. Refrigerate at least 2 hours or until set.

  6. STEP 6

    Spoon 1 cup raspberry pie filling over chocolate filling. Arrange fresh raspberries over pie filling. Brush 1/4 cup additional pie filling over raspberries with pastry brush. Refrigerate until serving time.

  7. STEP 7

    Garnish with whipped cream and mint leaves. Serve with remaining raspberry pie filling, if desired.

Tip #1

- To use 10-inch pie plate: Press dough evenly on bottom and up sides of pie plate. Do not cut “X” or make hole in center.

Tip #2

- For best results, the butter should not be too soft. Remove butter from refrigerator; cut into chunks and allow to soften at room temperature about 15 minutes.

Tip #3

Nutrition (1 serving)

340 Calories
22 Fat (g)
70 Cholesterol (mg)
110 Sodium (mg)
37 Carbohydrates (g)
3 Dietary Fiber
4 Protein (g)
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