Raspberry Truffle Tart
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 9 ounces chocolate wafers, broken into large pieces
- 1⁄2 cup unsalted butter, melted
- 2 pints ripe raspberries, divided
- 15 ounces bittersweet chocolate or 15 ounces semisweet chocolate, chopped
- 1 1⁄2 cups whipping cream
- salt, a pinch
directions
- Preheat the oven to 350°.
- Butter an 11-inch fluted tart pan with a removeable bottom.
- Pulse the wafers in a food processor until finely ground.
- Add the butter and pulse until well combined.
- Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
- Bake for 12-15 minutes, until the crust is dry and set.
- Let cool on a wire rack.
- Pulse 1/2 pint of raspberries in a food processor just until broken up.
- Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
- Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
- Remove the pan from the heat and whisk in the raspberry puree and the salt.
- Scatter 1/2 pint of berries over the bottom of the cooled crust.
- Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
- Refrigerate, tightly wrapped, for at least 6 hours, or overnight.
- Refrigerate the remaining berries for garnish.
- To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.
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