Raspberry Truffle Tart

Raspberry Truffle Tart

10

"If you'd prefer, the filling can be cooked in double boiler over simmering water."
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Ingredients

1 h 20 m servings 308 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat oven to 375 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 7 minutes.
  2. Remove partially baked crust from oven. Lightly brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5 to 10 minutes longer or until golden brown. Cool while making filling.
  3. In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. Remove from heat.
  4. In small bowl, beat egg yolks slightly with wire whisk. Stir in liqueur. Add egg yolk mixture to chocolate. With wire whisk, beat over low heat 3 to 4 minutes, stirring frequently, until mixture thickens. Pour into cooled baked shell. Arrange raspberries over filling.
  5. In 1-quart saucepan, melt jam over low heat. Stir in extract. Gently brush over raspberries.
  6. In another 1-quart saucepan, melt 1 oz chocolate with oil over low heat, stirring frequently, until smooth. Drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate until set, about 30 minutes. Garnish with mint leaves. Store in refrigerator.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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 becau...

Most helpful critical review

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

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 becau...

I love the almonds baked into this crust! I'm going to use them on more of the pre-baked pie crusts I make this year.

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 ...

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 husba...

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

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 the...

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

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...

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...