Menu Enter a recipe name, ingredient, keyword...

Raspberry Truffle Tart

By

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!!!

Google Ads
Rate this recipe 4.5/5 (26 Votes)

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

Details

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.

You'll also love

Review this recipe

HCG Diet (P3) Coconut Flour Raspberry Muffins Raspberry-White Chocolate Truffle Cheesecake