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Raspberry Chocolate Truffle Tart

December 18, 2012

This was my original go to fancy dessert, now I’ve added the Turtle Cheescake to the list as well.  It’s not too difficult to make, but a little labor intensive with straining the raspberry seeds out to make the sauce. 

Difficulty: MediumRaspberry Truffle Tart
Prep Time: 30 min
Cook Time: 15 min
Total Time: 45 min plus overnight chilling
Yield:  12
Taste: Good

Ingredients:

Biscotti Crust:
8 ounces store bought biscotti,
5 – 6 tablespoons unsalted butter, melted

Filling:
1/3 cup raspberry sauce (recipe follows)
10 ounces semi sweet or bittersweet chocolate, chopped (I prefer semi-sweet)
1 cup heavy whipping cream

Raspberry Sauce:
1 cup fresh or frozen raspberries (that have been thawed)
2 tablespoons granulated white sugar, or to taste

Garnish:
Fresh raspberries

Procedure:
1) Preheat the oven to 350 degrees F.
2) To make the biscotti crust place biscotti in your food processor and process until finely ground.  Transfer to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the 8” to 9” tart pan (I’ve only have a cake pan and that works just fine). Bake in the preheated oven for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely before adding the filling.
3) To make the raspberry sauce: Place 1 cup of fresh or frozen raspberries, that have been thawed, in your food processor and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and gently press the raspberries to extract their juices. Add sugar to taste. You will need 1/3 cup of raspberry sauce.
4) To make the Raspberry Truffle Filling: Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes or until melted. Stir until smooth. Stir in 1/3 cup of the raspberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula. Cover and refrigerate overnight.
5) To Serve: Cut into small slices and serve with fresh raspberries, raspberry sauce, whipped cream and/or creme fraiche.

Source: Joy of Baking

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