How to make it

  • Heat oven to 350ºF.
  • 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 perserves over chocolate layer. Top 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.

People Who Like This Dish 4
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    " It was excellent "
    stacip ate it and said...
    This looks so pretty, i'd be afraid to eat it but it sounds so good.
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