Reviewed: Apr. 27, 2012

Huge hit. I made this in a hurry and it took about 40 minutes (not including the cooling time). I used pillsbury crust, skipped the extra chocolate topping and forgo the liquor. I also used 1/2 strawberries and 1/2 raspberries. Great when you need something you can serve cold!

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1 user found this review helpful

Reviewer:

JoBaNa2

Reviewed: Dec. 6, 2010

I did not like this recipe. It was too hard after it came out of the fridge.

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12 users found this review helpful

Reviewer:

elfgirl1968

Cooking Level: Expert

Living In: San Antonio, Texas, USA

Reviewed: Dec. 2, 2010

I made my own crust and made individual fancy tart shells with the almonds ,the choco truffle filling and used the raspberry sauce on top plus drizzled with melted milk chocolate they where the hit of the party everyone wants me to make them at exams

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14 users found this review helpful

Reviewer:

chermar

Reviewed: Nov. 29, 2010

This was very good! I left out the raspberry liquor/extract. Still thought that it tasted like chocolate and raspberries. I gave it four stars because it does take a long time to make and there were many dishes to wash. Overall, it might be time consuming but it was still very good.

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11 users found this review helpful

Reviewer:

javaloving

Reviewed: Nov. 28, 2010

I had to make it twice to get it just right, but I thought it was absolutely delicious as did the guests for whom I made it. Of course, choose a HIGH QUALITY rasberry jam---don't cheap out because it makes a difference. I also used 1/2 cup of the jam instead of 1/4 and I mixed the chocolate mixture in a double boiler (it makes all the difference in the world) and whisked it for about five minutes before pouring in the tart pan to make sure the eggs yolks are cooked thouroughly. Hope this helps!

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26 users found this review helpful

Reviewer:

MFrankos

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Reviewed: Nov. 23, 2010

This dessert is good, but not great. I made 1.5 times the chocolate filling in order to fill my 9" pie plate. I also used a graham cracker crust per my sister's request (it was for her birthday). I am a pretty serious chocolate lover, but this was a bit too much for me. I'd rather make "Flourless Chocolate Cake II" from this site and put the raspberry topping on it.

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8 users found this review helpful

Reviewer:

SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Nov. 17, 2010

I thought this was a lot of work and not worth it at all! Sorry!

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10 users found this review helpful

Reviewer:

Bibi50

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

Reviewed: Nov. 15, 2010

I used semi sweet chocolate chips instead of baking squares and raspberry extract instead of the liqueur. This makes a small, thin tart that is very delicious. I had 2 slices and so did my husband. It, however, took longer than 30 minutes to set in the refrigerator. Would make again!!

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13 users found this review helpful