Raspberry Truffle Wreath

Raspberry Truffle Wreath
25
2 Reviews
This elegant, but simple dessert, will impress your guests.
40 min
Prep Time
3:25
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
real semi-sweet chocolate chips
1 (21-ounce) can
raspberry pie filling
1 (6-ounce) contained (1 1/4 cups)
fresh raspberries

Garnish

whipped, sweetenedLand O Lakes® Heavy Whipping Cream
Fresh mint leaves

Directions

  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. 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. Heat oven to 400°F.
  4. Prick crust all over with fork. Bake 14-17 minutes or until edges are lightly browned. Cool completely. Remove foil ball.
  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. 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. Garnish with whipped cream and mint leaves. Serve with remaining raspberry pie filling, if desired.

Recipe Tips

- 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.

- 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.

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

I love this dessert! I have made it several times & always comes out beautifully. I am a personal chef & I make this dessert as a gift to some of my clients for Christmas.

Rating

This is a winner every time I make it--so easy to prepare an gets the biggest raves all aroung.

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