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Prep Time: 0 Minutes Cook Time: 135 Minutes |
Ready In: 135 Minutes Servings: 16 |
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made this as one of our Christmas desserts, it was a big hit, these are very rich tasting so a little goes a long way. Ingredients:
1 pre-made pie crust |
1/4 cup raspberry preserves |
1/2 cup whipping cram |
12 oz bittersweet chocolate chips |
1 cup assorted nuts (pecans, sliced almonds, hazelnuts, walnuts, etc.) |
large pinch of kosher salt |
1/3 cup toffee bits |
Directions:
1. Preheat the oven to 450. Press the pie crust onto the bottom and sides of a tart pan, trim edges. Pierce the crust all over with a fork. Bake for 12 minutes or until deep golden brown. Cool then spread the raspberry preserves all over the bottom of the crust.
2. Place the chocolate chips in a metal bowl, bring the cream to just boiling, then pour the cream over the chocolate and whisk together. Stir in the nuts and salt; spread the chocolate mixture into the crust and sprinkle with the toffee bits.
3. Chill in the refrigerator until set, 2 hours, serve at room temperature.
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