Raspberry and Chocolate Truffle Tart {Recipe}

GAH!  I got shocked licking this image on my screen.  Can you just taste the decadence in your mouth, without even having to bake it?  Imagine what it will taste like when it hits your lips, your hard work in the kitchen, paying off.  Deep, dark chocolate, with the tang of raspberries.  OOOOOH, AHHHHH.  OOOOOO.
This recipe is brought to you Solo Foods. Their motto? Bake up some love.  I say you take the challenge and bake up tons of love for everyone around you, and that includes me.  
Raspberry Truffle Tart
Raspberry & Chocolate Truffle Tart



1/2 cup


6 tablespoon

butter or margarine, softened

2/3 cup

all-purpose flour

1/3 cup

unsweetened cocoa

1/2 teaspoon



4 ounce

semi-sweet chocolate

1 cup

heavy cream


To make this chocolate raspberry truffle tart recipe, preheat oven to 350° F. Spray 10-inch springform pan with non-stick baking spray. In medium-size bowl, beat sugar and butter until fluffy. Beat in flour, coca and vanilla until a soft dough forms. Press dough onto bottom and up sides of pan. Bake 9 to 11 minutes or until firm. Cool completely. Remove sides and bottom of pan. Place on serving plate. To make filling, heat chcolate in microwave oven (in micro-proof bowl) until melted; cool slightly. Using a wire whisk, add cream; whisk until smooth and blended. Stir in raspberry or other filling. Spoon into tart shell and refrigerate until chilled. Garnish with whipped cream, raspberries and mint leaves, if desired. This chocolate raspberry truffle tart recipe can also be baked in a 9-inch square or a 7 x 11-inch rectangular tart pan with a removable bottom. Optionally you may use whipped cream or whipped topping, fresh raspberries and mint leaves. 

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