Chocolate Truffle Tart

By charlotteh371

Ingredients

• Pie Crust
• 9 graham crackers, finely ground
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• Filling
• 1 1/2 cups heavy cream
• 8 ounces bittersweet chocolate, chopped
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 teaspoon sugar
• 11 Lindt LINDOR truffles
• Glaze
• 2 tablespoons heavy cream
• 2 ounces semi-sweet chocolate
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon light corn syrup
• Topping
• 7 Lindt LINDOR truffles
• 1/4 cup raspberries
• powdered sugar

Preparation

Step 1

Pie Crust

Preheat oven to 350 degrees F.

Place finely ground graham crackers and sugar in to a large bowl. Pour in the melted butter and mix until well combined. Place the mixture into a butter greased 9 inch tart dish. Slightly press down the mixture and the crust should go up the edges of the pan.

Bake for 12 minutes and then remove to cool.

Filling

Add cream and chocolate to a double broiler over low/medium heat. Stir until all chocolate has melted. In a small bowl whisk together the eggs, vanilla, salt and sugar. Slowly pour in the chocolate and cream mixture. Pour into the tart pan and top with Lindt LINDOR truffles.

Bake for 20 minutes at 350 degrees F.

Remove and let it cool for 1 hour before topping with glaze.

Glaze

Add cream and chocolate to a double broiler over low heat. Stir until all chocolate has melted and then add in cocoa powder and light corn syrup. Pour over the chocolate tart pan and spread it out with a spatula to cover all areas.

Place in refrigerator for glaze to set for at least 1 hour.

Topping

Make a circle with the Lindt LINDOR truffles. Top with raspberries and lightly dust the entire tart with powdered sugar.