A couple of weeks ago the June issue of Coastal Living arrived in my mailbox and as usual I immediately flipped to the recipe section to find a perfect looking strawberry-chocolate truffle tart. I had to make it, so last week I went out to get the ingredients, but finding nice looking, none smushed or on the verge of rotting strawberries proved to be a challenge. Two grocery stores later, I decided to improvise with raspberries and thus I present the raspberry truffle tart.
It is so easy to make and takes no time compared to the hours long process of my hazelnut truffles.
What you'll need.
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
2 packages of raspberries
What to do.
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. Then set it aside and 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. Arrange raspberries on top of the chocolate and chill tart until firm.
PS. You can expect to see some changes around here in the next couple of weeks.