Friday, January 9, 2009

Chocolate raspberry truffle tart recipe

If you are looking for a delicious and elegant dessert to serve to family or guests, look no further than this tart. You can make a full size dessert to make a beautiful statement after the dinner dishes have been cleared away or make individual tarts for portion control and ease of serving. Either way, you can't lose!


  • 2/3 cup flour
  • 1/2 cup powdered sugar
  • 1/2 cup ground walnuts
  • 6 tablespoons butter 
  • 1/3 cup cocoa powder
  • 1 1/4 cups heavy whipping cream
  • 1/4 cup sugar
  • 12 ounces semi sweet chocolate chips (a regular size package)
  • 2 tablespoons raspberry jam
  • sweetened whipped cream
  • fresh raspberries

  • Directions

    Preheat oven to 350 degrees F. In a large bowl, mix together flour, powdered sugar, walnuts, butter and cocoa until a soft dough forms. Press dough into the bottom and up the sides of a fluted tart pan. Bake for 12-14 minutes, crust will puff up as it bakes. If you are making individual tarts, this step will take less time. Set aside to cool completely. In a heavy saucepan, combine whipping cream and sugar. Stir occasionally while cooking over medium heat. When the mixture begins to boil, remove from heat and add chocolate chips and jam. Allow to sit for 5 minutes so chips and jam can melt. Stir until smooth then cover and refrigerate for an hour. Mixture will be cool and somewhat thickened. Pour into a bowl and beat with an electric mixer until color lightens slightly. Spoon into prepared crust(s). Return to the refrigerate until the filling is firm. Top with whipped cream and fresh berries before serving.

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