Like your favorite candies, this tart combines the flavors of deep, rich chocolate with luscious, sweet raspberry.
Chocolate Truffle Tart is a treat that brings together the indulgence of chocolate and the sweetness of raspberries in a way that is both rich and succulent. This dessert recipe by NESTLÉ® TOLL HOUSE® is perfect for Valentine's Day or any special occasion when you want to impress your loved ones.
Crafted with premium ingredients like NESTLÉ® TOLL HOUSE® Baking Cocoa and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, this tart offers a deep, chocolatey experience that pairs beautifully with the burst of fresh raspberries. The option to top it with sweetened whipped cream only adds to its luxurious texture and flavor.
Designed to be an easy recipe, beginners will find it straightforward to create while still achieving impressive results. Whether you're looking for a dessert to celebrate or just want to indulge your sweet tooth, the Chocolate Truffle Tart promises to be a delightful addition to your table.
Ingredients
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Directions
Step 1
Preheat oven to 350° F.
Step 2
Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom or 9-inch pie plate.
Step 3
Bake for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
Step 4
Bring cream and granulated sugar in medium saucepan just to a boil, stirring occasionally. Remove from heat. Stir in morsels and jam; let stand for 5 minutes. Whisk until smooth. Transfer to small mixer bowl. Cover; refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.
Step 5
Beat for 20 to 30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.
Ingredients
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Make It
Step 1
Preheat oven to 350° F.
Step 2
Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom or 9-inch pie plate.
Step 3
Bake for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
Step 4
Bring cream and granulated sugar in medium saucepan just to a boil, stirring occasionally. Remove from heat. Stir in morsels and jam; let stand for 5 minutes. Whisk until smooth. Transfer to small mixer bowl. Cover; refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.
Step 5
Beat for 20 to 30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.
Ingredients
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