Recipe

Truffle Tarts With Raspberries Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Rich creamy tart topped with raspberries. Fairly easy to make and worth every second. Do for a party or a gift. They are so good you might want to keep them all. Prep:45m Cook:15m Servings:6	Mountainmam
	chocolate tart raspberries

Pan prep using waxed

Placing raspberry in

Filling with ganache

Final product

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Ingredients

Tart:

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)

6 tablespoons melted butter

1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls

6 fresh raspberries, plus extra for serving

Dark Chocolate Truffles:

1/2 cup heavy cream

8 ounces good-quality (70 percent) bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

1 cup cocoa powder, for dusting

Directions

Tart:

Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffles:

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

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