End your Valentine's Day with a special treat for you and your sweetie. This yummy tart and tasty sangria will be just what you need to top off a romantic evening.
Raspberry Truffle Tart
Ingredients:
- 1 1/4 cups Original Bisquick mix
- 1/2 cup powdered sugar
- 1/2 cup finely chopped pecans
- 1/4 cup butter or margarine (firm)
- 1 tbsp hot water
- 2/3 cup raspberry preserves, melted
- 1 cup whipping (heavy) cream
- 1 package (12 ounces) semisweet chocolate chips (2 cups)
- 1 pint raspberries (2 cups)
- 2 tbsp raspberry liqueur, if desired
- Whipped cream, if desired
Directions:
Heat oven to 350. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.
Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
Heat whipping cream and chocolate chips in 1 quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.
Brush remaining 1/3 cup preserves over chocolate layer. Tip with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.
Recipe & Image Source: www.bettycrocker.com
Sparkling Wine Sangria
Ingredients:
2 cups well chilled seltzer or sparkling mineral water
1 cup well chilled peach brandy
1 cup superfine sugar
2 (750-ml) bottles well chilled Cava (Spanish sparkling wine)
About 4 cups assorted berries, such as blueberries, blackberries, and raspberries, rinsed and drained, for serving
Directions:
Stir the seltzer, brandy, and sugar together in a punch bowl. When the sugar is dissolved, uncork the sparkling wine and pour it gently into the bowl. Float about half the berries in the sangria and use the rest to decorate individual glasses.
Recipe & Image Source: www.foodnetwork.com
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