Chocolate Truffle Tart

Chocolate Truffle Tart

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"This tart combines rich chocolate with luscious sweet raspberries for an elegant dessert!"
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1 h 40 m servings 574 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 77 mg
  • 3%

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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  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 350 degrees F.
  2. BEAT flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom or 9-inch pie plate.
  3. BAKE for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
  4. COMBINE cream and sugar in medium, heavy-duty saucepan. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Remove from heat. Stir in morsels and jam; let stand for 5 minutes. Whisk until smooth. Transfer to small mixer bowl. Cover; refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.
  5. BEAT for 20 to 30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.
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Very rich, but delicious! I made this for Thanksgiving and my family loved it. It was requested again for Christmas. I didn't use seedless jam, I used regular and it didn't make a difference.

This is an awesome recipe. I made it for guests last night and they loved it, I made a few changes, I used pecan instead of walnuts in the crust, and I added Kahlua instead of the raspberry jam...

This turned out wonderfully! I made it for my husband for Valentine's Day and he loved it. It is rich, so small pieces are enough!

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