26 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 
Subscribe Now
 

Raspberry Truffle Tart Recipe

Printer Friendly Page

This Raspberry Truffle Tart is a delicious combination of a Graham Cracker Crust with a raspberry flavored chocolate truffle filling. The raspberry flavor comes from adding raspberry sauce to a creamy smooth mixture of chocolate and heavy cream (a Ganache). Perfect with fresh berries, a raspberry sauce, and/or softly whipped cream.

A Raspberry Truffle Tart begins with a Graham Cracker Crust. This is a simple crust to make, just mix Graham Cracker Crumbs (can also use crushed Digestive Biscuits) with melted butter. The crust is baked in a moderate oven until set. As the crust cools, make the filling. The chocolate truffle filling is essentially a chocolate Ganache, which combines heavy whipping cream with semi sweet or bittersweet chocolate. The taste and quality of any chocolate dessert is dependent on the type and quality of the chocolate you use. Since there are so few ingredients in this Raspberry Truffle Tart, the chocolate you pick is important. Use a good quality semi sweet or bittersweet chocolate that you enjoy eating out of hand. My personal preference is a chocolate containing at least 58% to 70% cacao, as this will produce a filling that is firmer than one made with a chocolate that has a lower cocoa butter content. There are many excellent brands on the market. Guittard, Valrhona, Scharffen Berger, Green & Black's Organic, Lindt, Dagoba, and Theo are some of my favorites.

Once the cream and chocolate are stirred together, the raspberry sauce is then added. Raspberry sauce is made from crushed raspberries (can use either fresh or frozen raspberries) that have their seeds removed, and then sweetened with a little sugar.

Related Recipes You May Like

Truffles

Chocolate Fondue

Chocolate Torte

Chocolate Mousse

 Chocolate Cheesecake

Chocolate Banana Cake

Raspberry Truffle Tart: Preheat your oven to 350 degrees F (180 degree C). Lightly butter, or spray with a non stick vegetable cooking spray, a 9 inch (23 cm) tart pan with a removable bottom. (Can also use an 9 inch (23 cm) spring form pan.)

Graham Cracker Crust: In a bowl, mix together the graham cracker crumbs and melted butter. Press onto the bottom and up the sides of your tart pan. Bake in the preheated oven for about 8 to 10 minutes or until set and lightly brown. Remove from oven and place on a wire rack to cool completely before adding the filling.

Raspberry Truffle Filling: First, make the raspberry sauce. Place the frozen raspberries, that have been thawed, in a strainer, set over a bowl, and gently press the raspberries to extract their juices. Add sugar to taste. The raspberry sauce can be made up to a week ahead and stored in the refrigerator. It can also be frozen for about six months.

Place the chopped chocolate in a medium sized heatproof  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 a couple of minutes. Then gently stir until smooth. Stir in the raspberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top with the back of a spoon or an offset spatula. Cover and refrigerate for at least 6 to 8 hours, but preferably overnight.

To Serve: Cut into small slices and serve with fresh raspberries, raspberry sauce, and/or whipped cream.

Serves about 12 - 14 people.

View comments on this recipe on YouTube

Graham Cracker Crust:

1 1/2 cups (150 grams) Graham Cracker Crumbs (can also use crushed Digestive Biscuits)

5 - 6 tablespoons (70 - 84 grams) unsalted butter, melted

Raspberry Sauce:

5 ounces (140 grams) frozen raspberries (that have been thawed)

2 tablespoons (30 grams) granulated white sugar, or to taste

Raspberry Truffle Filling:

8 ounces (225 grams) semi sweet or bittersweet chocolate, finely chopped

3/4 cup (180 ml/grams) heavy whipping cream (contains 36-40% butterfat)

1/4 cup (60 ml) raspberry sauce, at room temperature (see recipe above)

Garnish:

Fresh raspberries

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2023 iFood Media LLC