Best 4 Truffle Tart With Raspberries Recipes
Indulge in a symphony of flavors with our exquisite Truffle Tart with Raspberries, a culinary masterpiece that harmonizes the earthy richness of truffles with the sweet-tart vibrancy of raspberries. This delectable tart features a buttery, flaky crust that encases a velvety truffle custard filling, adorned with plump, juicy raspberries that burst with each bite. Embark on a culinary journey as we guide you through the steps of crafting this extraordinary dish, from preparing the crust to creating the luscious filling and arranging the raspberries. Discover the secrets behind achieving the perfect balance of flavors and textures that will tantalize your taste buds and leave you craving more. Additionally, we'll share variations of this classic tart, including a white chocolate truffle tart and a vegan truffle tart, ensuring that everyone can savor the delightful flavors of this dessert. Prepare to elevate your dessert game and impress your loved ones with this exceptional Truffle Tart with Raspberries.
Here are our top 4 tried and tested recipes!
RASPBERRY TRUFFLE TART
Raspberries and chocolate unite deliciously in this showstopper dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.
- Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
- Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.
- Brush remaining 1/3 cup perserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 595, Carbohydrate 69 g, Cholesterol 35 mg, Fiber 6 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg
TRUFFLE TARTS WITH RASPBERRIES
I plan on making this for Easter this year. They would also be great for Valentine's Day or other special occasion. This is a Tyler Florence recipe.
Provided by cookiedog
Categories Tarts
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture (recipe follows). Smooth the tops and refrigerate until set, about 2 hours.
- Truffle Mixture: In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored.
Nutrition Facts : Calories 294.5, Fat 22.8, SaturatedFat 13.1, Cholesterol 58.3, Sodium 251.8, Carbohydrate 21.1, Fiber 1.1, Sugar 8.5, Protein 2.4
TRUFFLE TART WITH RASPBERRIES
Steps:
- Dark Chocolate Truffles: In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm. Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet. Crust: Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.
RASPBERRY TRUFFLE TART
This is actually a Bisquick recipe. Fudgy chocolate and raspberries on a layer of shortbread - what more could you ask for!
Provided by Cyndi Tilley
Categories Fruit Desserts
Time 2h20m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches.
- 2. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in hot water.
- 3. Press mixture firmly in bottom of tart pan. Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
- 4. Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur if desired.
- 5. Pour over crust; spread evenly. Refrigerate at least 2 hours until set. Brush remaining 1/3 cup preserves over chocolate layer. Top with raspberries.
- 6. Refrigerate at least 15 minutes before serving. Remove sides of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.
Tips for Making the Best Truffle Tart with Raspberries:
- Choose ripe, juicy raspberries. This will ensure that your tart has the best flavor.
- Use a high-quality chocolate. This is another key ingredient that will make a big difference in the taste of your tart.
- Don't overmix the batter. Overmixing can result in a tough, dense tart.
- Bake the tart until the center is just set. Overbaking will dry out the tart and make it less enjoyable.
- Let the tart cool completely before serving. This will allow the flavors to meld and the tart to firm up.
- Enjoy the tart with a dollop of whipped cream or a scoop of vanilla ice cream. This will add an extra touch of decadence.
Conclusion:
This truffle tart with raspberries is a delicious and elegant dessert that is perfect for any special occasion. The combination of chocolate, raspberries, and truffles is simply irresistible. With its rich, creamy filling and flaky crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this truffle tart with raspberries a try. You won't be disappointed.
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