Truffle Tarts with Raspberries

By tlhoover

Ingredients

• 1 ½ cups Oreo’s, finely mashed
• 6 tbsp melted butter
• 1 recipe Dark Chocolate Truffles (see below)
• 6 fresh raspberries, plus extra for serving
• Dark Chocolate Truffles
• ½ cup heavy cream
• 8 oz good-quality (70%) bittersweet chocolate, chopped
• 1 tsp vanilla extract

Preparation

Step 1

• Use a fork to mix together the Oreo’s and butter
• Spray the cups of a 6 muffin tin with vegetable spray
• Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you will use this to remove the tarts)
• Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 ½ inches
• Place a raspberry in the center of each crust and with a pastry bag, fill the tarts with the truffle mixture
• Smooth tops and refrigerate until set, about 2 hours


Dark Chocolate Truffles:
• In a saucepan, bring the cream just to a simmer over low heat
• Pour the cream over the chocolate in a bowl and let stand about 10 min to melt the chocolate
• Add the vanilla and stir until smooth
• Set aside to cool for 1 hour at room temperature then beat the chocolate at medium speed until it gets thick and light colored