Best 2 Raspberry Truffle Tart Recipes
Raspberry Truffle Tart is a decadent and luxurious dessert that combines a rich chocolate truffle filling with the vibrant flavors of fresh raspberries. This delectable tart is perfect for special occasions or as a show-stopping centerpiece for your next dinner party. With its creamy, velvety texture, intense chocolate flavor, and tart raspberry filling, this raspberry truffle tart is sure to impress even the most discerning palate.
Here are our top 2 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
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 a richer flavor, use dark chocolate with a cocoa content of at least 70%.
- Make sure the cream is cold before whipping, as this will help it whip up more quickly and smoothly.
- If you don't have a tart pan, you can use a 9-inch springform pan instead. Just be sure to line the bottom of the pan with parchment paper to prevent the tart from sticking.
- To make the tart ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you're ready to serve, let it come to room temperature for about 30 minutes before slicing.
Conclusion:
This raspberry truffle tart is a delicious and elegant dessert that is perfect for any occasion. The creamy truffle filling is perfectly complemented by the tart raspberries, and the chocolate crust adds a rich and decadent touch. Whether you're a seasoned baker or a beginner, this recipe is sure to impress your friends and family.
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