Sunday, May 3, 2015

Raspberry Chocolate Truffle Tarts

There seem to be two Raspberry Tart Days on the Food Calendar. Today is one of them. So to celebrate in style, make these absolutely delicious and easy Raspberry Truffle Tarts, recipe adapted from Tyler Florence! I love Driscoll's Raspberries. They are consistently good. Check your local markets for raspberries, though. For locally grown, it will depend, of course, where you live. We have raspberries all year round in California.


Chocolate Tart Crust

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted sweet butter
1 recipe Dark Chocolate Truffles (following)
Fresh raspberries, plus extra for serving

Whirl cookies in blender or crush in ziploc back with rolling pin.
Use fork to mix together chocolate wafer crumbs or oreos and butter.
Spray cups of 6-muffin tin with vegetable spray. Line cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts).
Press crumb crust into bottom and sides of muffin cups, to 1 - 1/2 inches high, using bottom of glass to press into place.
Put 2-3 raspberries in center of each crust and with pastry bag or small plastic bag with corner snipped off, fill tarts with truffle mixture.
Smooth tops and refrigerate until set, about 2 hours.
Top with fresh raspberries for serving.

Dark Chocolate Truffle Mixture

1/2 cup heavy cream
8 ounces good-quality (70+ percent) dark chocolate, chopped
1 tsp pure Madagascar vanilla extract

In saucepan, bring cream just to simmer over low heat.
Pour cream over chocolate in bowl and let stand for 10 minutes to melt chocolate.
Add vanilla and stir until smooth.
Set aside to cool for 1 hour at room temperature.
Then beat chocolate at medium speed until it gets thick and light colored.
Follow directions above to fill tarts.

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