Chocolate Truffle Tarts with Raspberries

By cuznvin

Ingredients

• (makes seven 4 3/4-inch x 3/4-inch tartlets)
• 6 ounces bittersweet chocolate, finely chopped
• 6 ounces unsalted butter, cut into 1-inch cubes
• 4 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/3 cup granulated sugar
• 3 tablespoons all purpose flour, sifted
• 1/4 cup raspberry jam, at room temperature
• (I prefer seedless jam but with seeds can work too)
• 7 prebaked 4 3/4-inch x 3/4-inch tartlet shells
• (see "Sweet Almond Cookie Crust recipe below)
• Fresh raspberries

Preparation

Step 1

Preheat oven to 375F.

2. In a bowl set over a pan of simmering water (the bottom of the bowl should not touch the water), combine the chocolate and butter and stir occasionally until smooth and melted. Set aside.

3. In the bowl from a stand mixer heat the 4 whole eggs, 1 egg yolk and sugar, set over the same pan of simmering water, stirring occasionally to prevent curdling, until mixture is just warm to the touch.

4. Attach bowl to the stand mixer, and using the whisk attachment, beat on medium speed until just lemony yellow and doubled in volume.

5. Whisk the flour into the chocolate mixture. On low speed, add the chocolate mixture to the eggs all at once. Scrape down the sides of the bowl and continue to mix until well combined, about 1 minute. Add the raspberry jam and mix for another 30 seconds. At this point the batter can be refrigerated, tightly wrapped, for up to 5 days. Or you can use it right away.

6. Pour batter into the seven prebaked tartlet shells. It's okay to fill the shells all the way to the top. (You might have some batter left over.) Bake at 375F for 13-16 minutes until the filling is just set and slightly wobbly in the center. Allow tartlets to cool for at least 30 minutes. Carefully remove the tartlet from the pans. Top with fresh raspberries and serve.