July 3, 2013

Berry Truffle Tart

So that berry tart I was convinced I had messed up yesterday actually came out pretty nicely if I do say so myself. It turned out that a little extra butter in the crust didn't matter much once it cooled. There was so much bubbling in the oven I thought it wouldn't harden properly, but it did. The only thing is that there are a few more calories in this one, but I'm willing to do a few extra sets of sit ups for it. I decided to get all Fourth of July festive and top it with blueberries and strawberries in place of raspberries this time around. I'm not a fan of whipped cream, otherwise I'd whip some up for a dash of white. Nothing says Happy Birthday America like a red, white, and blue dessert, and fireworks, but we'll have to wait for those until tomorrow. But, maybe I'll pick up a few sparklers for the tart, make things extra festive. 
Incase you missed it the first time around, here is the recipe and directions for the tart. 

3/4 cup of graham cracker crumbs
3/4 cup of shortbred cookie crumbs
1/4 cup sugar
1/3 cup melted butter
1 1/4 cups heavy whipping cream
12 ounces of 55% to 60% bittersweet chocolate, chopped (chip form is just fine)
2 teaspoons vanilla extract
1/2 cup blueberries
1/2 cup strawberries

1. Preheat oven to 375 degrees and combine the first four ingredients in a medium bowl.
2. Press the cookie mixture into an ungreased nine-inch tart pan and bake for seven to ten minutes. Let cool completely.
3. Heat the cream in a saucepan over medium-low heat until hot but not boiling. Remove from heat and add chocolate, stirring until smooth, then stir in the vanilla extract.
4. Pour the chocolate filling into the tart shell and set aside until it is cool but not completely firm. 
5. Slice strawberries in half vertically and arrange berries on top of the chocolate and chill tart until firm.
6.  Serve & enjoy!

1 comment :

  1. This turned out so pretty! Looks delicious!



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