Chocolate Truffle Tart

• 1/2 (11 oz.) pkg. pie crust mix
• 2 Tbsp. sugar
• 4 oz. semi-sweet chocolate
• 3 Tbsp. butter or margarine
• 2 Tbsp. desired liqueur or whipping cream
• fresh fruits (such as raspberries or cherries), fruit preserves, nuts
• 1/4 c. finely chopped pecans or hazelnuts
• 1/4 c. whipping cream
• 1 beaten egg yolk
• 1/3 c. white baking pieces with cocoa butter, melted

1. Prepare pie crust mix according to package directions except add the 1/4 cup nuts and the sugar to dry mix.
2. Shape into 24 (3/4-inch) balls.
3. Press onto bottom and up sides of 24 ungreased 1 3/4-inch muffin cups.
4. Bake in a 450u0b0 oven for 6 to 8 minutes or until edges begin to brown.
5. Cool in pans on a wire rack.
6. Remove from pans.

pie crust, sugar, semisweet chocolate, butter, whipping cream, fresh fruits, pecans, whipping cream, egg yolk, white baking

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897909 (may not work)