Raspberry Truffle Tart Recipes

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RASPBERRY TRUFFLE TART



Raspberry Truffle Tart image

Raspberries and chocolate unite deliciously in this showstopper dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 8

Number Of Ingredients 11

1 1/4 cups Original Bisquick™ mix
1/2 cup powdered sugar
1/2 cup finely chopped pecans
1/4 cup butter or margarine (firm)
1 tablespoon hot water
2/3 cup raspberry preserves, melted
1 cup whipping (heavy) cream
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 pint raspberries (2 cups)
2 tablespoons raspberry liqueur, if desired
Whipped cream, if desired

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

TRUFFLE TARTS WITH RASPBERRIES



Truffle Tarts with Raspberries image

Provided by Tyler Florence

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

Steps:

  • Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the 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). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.;
  • In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
  • Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

RASPBERRY TRUFFLE TART



Raspberry Truffle Tart image

Make and share this Raspberry Truffle Tart recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tarts

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 6

9 ounces chocolate wafers, broken into large pieces
1/2 cup unsalted butter, melted
2 pints ripe raspberries, divided
15 ounces bittersweet chocolate or 15 ounces semisweet chocolate, chopped
1 1/2 cups whipping cream
salt, a pinch

Steps:

  • Preheat the oven to 350°.
  • Butter an 11-inch fluted tart pan with a removeable bottom.
  • Pulse the wafers in a food processor until finely ground.
  • Add the butter and pulse until well combined.
  • Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
  • Bake for 12-15 minutes, until the crust is dry and set.
  • Let cool on a wire rack.
  • Pulse 1/2 pint of raspberries in a food processor just until broken up.
  • Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
  • Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
  • Remove the pan from the heat and whisk in the raspberry puree and the salt.
  • Scatter 1/2 pint of berries over the bottom of the cooled crust.
  • Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
  • Refrigerate, tightly wrapped, for at least 6 hours, or overnight.
  • Refrigerate the remaining berries for garnish.
  • To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.

Nutrition Facts : Calories 561.2, Fat 30.9, SaturatedFat 15.3, Cholesterol 62.8, Sodium 592.5, Carbohydrate 67.9, Fiber 6.2, Sugar 27.2, Protein 6.9

RASPBERRY TRUFFLES



Raspberry Truffles image

As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies - including this easy but elegant recipe - to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles. -Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 6

1 tablespoon butter
2 tablespoons heavy whipping cream
1-1/3 cups semisweet chocolate chips
7-1/2 teaspoons seedless raspberry jam
6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
2 tablespoons shortening

Steps:

  • In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped. , Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm. , Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 105 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 6mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.

RASPBERRY SUGAR CREAM TARTS



Raspberry Sugar Cream Tarts image

My tarts bring back memories of growing up baking with my mom. They're perfect for holidays at home, as well as for gifts. -Cathy Banks, Encinitas, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 15

3/4 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks
3/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
1-3/4 cups all-purpose flour
FILLING:
3 tablespoons seedless raspberry spreadable fruit
3/4 cup sugar
3 tablespoons all-purpose flour
Dash salt
3/4 cup heavy whipping cream
1/3 cup half-and-half cream
1/2 teaspoon almond or vanilla extract
Fresh raspberries, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour., Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks., Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble., Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 16mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

RASPBERRY TRUFFLE TART



Raspberry Truffle Tart image

Make and share this Raspberry Truffle Tart recipe from Food.com.

Provided by Abby2495

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 pillsbury refrigerated pie crust, softened as directed on box
1 egg white
2 tablespoons ground almonds
6 ounces semisweet baking chocolate, broken into pieces
1/4 cup butter
2 egg yolks
2 teaspoons raspberry-flavored liqueur (optional)
2 cups fresh raspberries
1/4 cup seedless raspberry jam
1/4 teaspoon almond extract
1 ounce semisweet baking chocolate
1 teaspoon vegetable oil
1/4 cup sliced almonds
mint leaf

Steps:

  • Heat oven to 375 degrees F.
  • Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan.
  • Trim edge if necessary.
  • Bake 7 minutes.
  • Remove partially baked crust from oven.
  • Lightly brush crust with egg white.
  • Sprinkle with ground almonds.
  • Return to oven; bake 5 to 10 minutes longer or until golden brown.
  • Cool while making filling.
  • In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. Remove from heat.
  • In small bowl, beat egg yolks slightly with wire whisk.
  • Stir in liqueur.
  • Add egg yolk mixture to chocolate.
  • With wire whisk, beat over low heat 3 to 4 minutes, stirring frequently, until mixture thickens.
  • Pour into cooled baked shell.
  • Arrange raspberries over filling.
  • In 1-quart saucepan, melt jam over low heat.
  • Stir in extract.
  • Gently brush over raspberries.
  • In another 1-quart saucepan, melt 1 oz chocolate with oil over low heat, stirring frequently, until smooth.
  • Drizzle over raspberries.
  • Sprinkle with sliced almonds.
  • Refrigerate until set, about 30 minutes.
  • Garnish with mint leaves.
  • Store in refrigerator.

Nutrition Facts : Calories 452.4, Fat 29.8, SaturatedFat 13.8, Cholesterol 83.3, Sodium 210.3, Carbohydrate 46.8, Fiber 5.7, Sugar 27.6, Protein 5.6

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  • Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 7 minutes.
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