This Chocolate Truffle Tart topped with fresh raspberries is a chocoholics dream. A dense rich creamy bittersweet chocolate filling is surrounded by a slightly crispy buttery chocolate crust. The fresh raspberries on top add the perfect sharp fruity bite to round out this sinfully decadent dessert.
This tart feeds a lot of people – it’s so rich you only need a small slice, which makes it perfect for a get-together, and it looks elegant enough for any dinner party.
Here is how you can make your own:
You can find the basic recipe here. You will need a tart pan with a removable bottom for this recipe.
It calls for an 11″ pan but I used a 9″ pan and had some leftover pastry and filling that I will use at a later date to make some mini-tartlets.
Pastry: In a small bowl whisk together the egg yolk, cream and vanilla. Set aside.
Combine flour, sugar, dutch process cocoa and salt in a food processor. Pulse a few times to combine.
Scatter butter pieces over flour mixture and pulse enough times so that the mixture resembles coarse meal. With the machine running, pour in the egg mixture and process until a dough comes together.
Turn the dough out onto a piece of plastic wrap, cover and chill for 1 hour. When dough is chilled, roll out into a 15 inch round at approximately 1/4″ thick.
Lightly roll the dough around the rolling pin and transfer to the tart pan. Lift the dough and press evenly into the bottom and up the sides of the pan. Run the rolling pin over the top of the tart to remove the excess dough. (I froze my extra dough to use later for mini tartlets.)
Freeze dough lined pan for 30 minutes. Pre-heat oven to 375 degrees while dough is freezing. When dough is frozen, spray some aluminum foil with Pam for Baking and press into the tart, covering all the dough and the edges.
Line the foil with pie weights or pennies and place the tart on a rimmed baking sheet. Bake for 30-35 minutes, then remove tart from oven and take out the foil and pie weights.
Return tart to oven for another 5-20 minutes or until the tart looks dry and blistered. Let cool on a wire rack before filling.
Filling: Place bittersweet chocolate in a medium bowl and set aside. Heat the cream in a small saucepan until simmering. Pour hot cream over chocolate and let sit for 1 minute.
Slowly whisk the chocolate and cream together until smooth. Add the butter and stir until smooth. Stir in cognac until combined. (I used Grand Marnier Orange and Cognac liqueur).
At this point I like to strain the chocolate mixture thru a sieve to make sure it is completely smooth and lump-free. Pour the filling into the cooled crust.
Top with fresh raspberries if desired. Chill finished tart for at least 2 hours before cutting into thin wedges for serving.
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