Thursday, February 18, 2010

Raspberry Chocolate Truffle Tart

Adapted from Luscious Berry Desserts by Lori Longbotham
Serves 10-12


9 oz chocolate wafer cookies, broken up into large pieces
1 stick unsalted butter, melted
4 half-pint containers of raspberries
15 oz bittersweet or semi-sweet chocolate, chopped or in chips*
1 1/2 cups + 1/2 cup heavy cream
pinch of salt

Preheat oven to 350°F.  Butter the sides and bottoms of an 11” fluted tart pan with a removable bottom. Add the chocolate wafer pieces to a food processor and pulse until finely ground.  Add melted butter and pulse until well combined.  Pour the crumb mixture into the prepared tart pan and press it evenly into the bottom and along the sides.  Bake until crust is set, about 15 minutes.  Remove from the oven and cool on a wire rack.

In a clean food processor, pulse 1 half-pint container of raspberries, until just broken up.  Strain through a coarse strainer, pressing down on the solids to squeeze out as much juice as possible.
Add the chocolate and cream to a medium saucepan, and melt over low heat, stirring frequently.  When melted, remove from the heat and whisk in the raspberry juice and a pinch of salt. 

Arrange two half-pints of raspberries, hollow sides facing down, along the base of the cooled tart crust.  Pour the chocolate mixture over the berries and smooth the top with a rubber spatula, covering the berries and filling in all the spaces between.  Allow to cool at room temperature about fifteen minutes, then wrap tightly with plastic wrap and refrigerate at least six hours, or overnight. 

To serve, remove the side of the pan by pushing up on the pan base.  Slice into 10-12 wedges.  Top each slice with a dollop of whipped cream.  Divide the remaining half-pint of raspberries among the slices, and arrange on each plate.

For the Whipped Cream
1/2 cup heavy
2 tsp sugar
1/2 tsp vanilla

Whip cream to soft peaks.  Add sugar and vanilla and whip to firm peaks.

* I went with moderately-priced Ghirardelli chocolate, and was not disappointed!  I combined all of an 11.5 oz bag of bittersweet chips with most of a 4 oz bar of semisweet, leaving a half ounce left over for a cook’s treat.





  1. I made this and brought it to work. People could not believe how delicious it was! I didn't have a tart pan, so I used a regular pie dish. The first slice was a disaster coming out, but each one after came out easily. And it tasted AMAZING!!!! You're amazing.

  2. Thanks, Katie! I'm so glad you made this tart! I have to say, it's one of my favorite dessert recipes up here :). Thanks for filling me in!!