Raspberry Truffle Tart

Smooth dark chocolate and tangy raspberry filling topped with a shiny glaze make this tart one of the richest and creamiest desserts you’ve ever had! My thoughts…soooo rich (take a small slice!) and so flavorful! This tart recipe (minus the toppings) is one of my last-minute go-to recipes. Its SO quick and easy and you can serve it right out of the oven warm -with cool-whip or ice cream. The toppings are a bonus if you have a little more time- mix those flavors up! Great with mint and peanut butter and maple and coconut– such a fun and versatile recipe! ENJOY!!!

Raspberry Truffle Tart

Photo by connie g.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pie crust, refrigerated

  • 1

    cup Ghirardelli bittersweet chocolate chips

  • 2

    cup Ghirardelli semi-sweet chocolate chips, divided

  • 5

    egg yolks

  • 5

    tablespoons heavy whipping cream

  • 3

    cups powdered sugar

  • 5

    tablespoons powdered sugar

  • 2

    tablespoons vanilla

  • 12

    tablespoons butter, divided and melted

  • 2

    teaspoons raspberry flavoring

  • Red food coloring

Directions

Preheat oven to 350 degrees fahrenheit. Spray an 8 or 9 inch tart pan with cooking spray and line with pie crust. Poke holes into bottom with fork and set on a cookie sheet. Melt together 1 cup of bittersweet chips and one cup of semi-sweet. Allow this to cool to room temperature. In a separate bowl combine eggs, cream, vanilla and 5 tablespoon powdered sugar. Add cream mixture to chocolate and blend well. Pour into crust and bake for 20 – 25 minutes until center is set. Cool tart completely and then remove outer ring. FILLING Combine remaining 3 cups of powdered sugar with 6 tablespoons melted butter and blend well. Add raspberry flavor and food color. Blend well (add extra powdered sugar if needed for thick frosting-like consistency) and spread over the top of cool tart. GLAZE Melt 6 tablespoons butter (do not use margarine here!) with remaining cup of semi-sweet chips and stir until smooth. Pour over top of tart and smooth to edges. Garnish with fresh raspberries if desired.


Nutrition

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