Raspberry Truffle Tart Recipe - Allrecipes.com
Raspberry Truffle Tart Recipe
  • READY IN ABOUT hrs

Raspberry Truffle Tart

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    50 mins
  • READY IN

    1 hr 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 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!

 
Most Helpful Critical Review
Dec 07, 2010

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

 

11 Ratings

Nov 12, 2010

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.

 
Dec 09, 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

 
Nov 18, 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!!

 
Nov 30, 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.

 
Nov 18, 2010

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

 
Nov 29, 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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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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