Raspberry Truffle Tart

By á-25138

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!!!

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

Preparation

Step 1

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.