Raspberry Truffle Wreath

  1. Combine butter, sugar and egg yolk in bowl.
  2. Beat at medium speed, scraping bowl often, until smooth.
  3. Ad flour; beat at low speed until mixture resembles coarse crumbs.
  4. Add cold water, 1 teaspoon at a time, beating until flour is moistened and dough forms when pressed together with hands.
  5. Press dough evenly onto bottom and up sides of ungreased 10-inch tart pan with removable bottom.
  6. Cut 1 1/2-inch "X" in center of dough with sharp knife.
  7. Fold dough back and pinch to form 3/4-inch high rim, leaving 2-inch hole in center.
  8. Press 12x12-inch piece aluminum foil into 2-inch ball.
  9. Place foil ball in center of hole in crust to hold up edges.
  10. Refrigerate 30 minutes.
  11. Heat oven to 400F.
  12. Prick crust all over with fork.
  13. Bake 14-17 minutes or until edges are lightly browned.
  14. Cool completely.
  15. Remove foil ball.
  16. Heat 3/4 cup whipping cream in saucepan over medium heat 5-7 minutes or until it just comes to a boil.
  17. Remove from heat; stir in chocolate chips until completely melted and smooth.
  18. Pour chocolate mixture into cooled crust.
  19. Refrigerate at least 2 hours or until set.
  20. Spoon 1 cup raspberry pie filling over chocolate filling.
  21. Arrange fresh raspberries over pie filling.
  22. Brush 1/4 cup additional pie filling over raspberries with pastry brush.
  23. Refrigerate until serving time.
  24. Garnish with whipped cream and mint leaves.
  25. Serve with remaining raspberry pie filling, if desired.

butter, sugar, egg, flour, cold water, cream, semisweet chocolate chips, raspberry pie filling, fresh raspberries, cream, mint

Taken from www.landolakes.com/recipe/389/raspberry-truffle-wreath (may not work)

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