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Raspberry Truffle Tart Recipe


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