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:
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.
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.
Cut into small slices and serve with fresh raspberries, raspberry sauce, and/or whipped cream.
Serves about 12 -