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Raspberry Truffle Tart Recipe

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This Raspberry Truffle Tart is a delicious combination of a Graham Cracker Crust with a raspberry flavored chocolate truffle filling. The raspberry flavor comes from adding raspberry sauce to a creamy smooth mixture of chocolate and heavy cream (a Ganache). Perfect with fresh berries, a raspberry sauce, and/or softly whipped cream.

A Raspberry Truffle Tart begins with a Graham Cracker Crust. This is a simple crust to make, just mix Graham Cracker Crumbs (can also use crushed Digestive Biscuits) with melted butter. The crust is baked in a moderate oven until set. As the crust cools, make the filling. The chocolate truffle filling is essentially a chocolate Ganache, which combines heavy whipping cream with semi sweet or bittersweet chocolate. The taste and quality of any chocolate dessert is dependent on the type and quality of the chocolate you use. Since there are so few ingredients in this Raspberry Truffle Tart, the chocolate you pick is important. Use a good quality semi sweet or bittersweet chocolate that you enjoy eating out of hand. My personal preference is a chocolate containing at least 58% to 70% cacao, as this will produce a filling that is firmer than one made with a chocolate that has a lower cocoa butter content. There are many excellent brands on the market. Guittard, Valrhona, Scharffen Berger, Green & Black's Organic, Lindt, Dagoba, and Theo are some of my favorites.

Once the cream and chocolate are stirred together, the raspberry sauce is then added. Raspberry sauce is made from crushed raspberries (can use either fresh or frozen raspberries) that have their seeds removed, and then sweetened with a little sugar.

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Raspberry Truffle Tart: Preheat your oven to 350 degrees F (180 degree C). Lightly butter, or spray with a non stick vegetable cooking spray, a 9 inch (23 cm) tart pan with a removable bottom. (Can also use an 9 inch (23 cm) spring form pan.)

Graham Cracker Crust: In a bowl, mix together the graham cracker crumbs and melted butter. Press onto the bottom and up the sides of your tart pan. Bake in the preheated oven for about 8 to 10 minutes or until set and lightly brown. Remove from oven and place on a wire rack to cool completely before adding the filling.

Raspberry Truffle Filling: First, make the raspberry sauce. Place the frozen raspberries, that have been thawed, in a strainer, set over a bowl, and gently press the raspberries to extract their juices. Add sugar to taste. The raspberry sauce can be made up to a week ahead and stored in the refrigerator. It can also be frozen for about six months.

Place the chopped chocolate in a medium sized heatproof  bowl. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a couple of minutes. Then gently stir until smooth. Stir in the raspberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top with the back of a spoon or an offset spatula. Cover and refrigerate for at least 6 to 8 hours, but preferably overnight.

To Serve: Cut into small slices and serve with fresh raspberries, raspberry sauce, and/or whipped cream.

Serves about 12 - 14 people.

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Graham Cracker Crust:

1 1/2 cups (150 grams) Graham Cracker Crumbs (can also use crushed Digestive Biscuits)

5 - 6 tablespoons (70 - 84 grams) unsalted butter, melted

Raspberry Sauce:

5 ounces (140 grams) frozen raspberries (that have been thawed)

2 tablespoons (30 grams) granulated white sugar, or to taste

Raspberry Truffle Filling:

8 ounces (225 grams) semi sweet or bittersweet chocolate, finely chopped

3/4 cup (180 ml/grams) heavy whipping cream (contains 36-40% butterfat)

1/4 cup (60 ml) raspberry sauce, at room temperature (see recipe above)


Fresh raspberries

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