Chocolate Raspberry Truffle Tart

If you’re going the “impress them with chocolate route” then follow this path.

  • By Joe Fortes Seafood & Chop House
  • March 1, 2015
  • Yield: One 9" truffle tart


2 cups of chocolate crumbs

½ cup butter

1 lb. bittersweet chocolate

2 cups whipping cream

½ cup of frozen raspberries


Begin by melting butter over low heat. Once melted, combine the butter with chocolate crumbs and mix well. Carefully form chocolate crumbs into the sides of the tart shell ensuring that the crust is packed in.

Evenly distribute about 1 cup of chocolate crumbs onto the bottom of the pan—gently pack down and make sure there are no holes or gaps. Store crust into fridge and let chill.

Next, melt chocolate in a metal bowl over boiling water on low heat and in the meantime, heat whipping cream over low heat until lukewarm (do not boil). Once the chocolate is completely melted and the whipping cream is at a lukewarm temperature, pour whipping cream into chocolate and gently whisk together until completely incorporated.

Then, take prepared crust out of fridge, place frozen raspberries into bottom of crust and carefully pour chocolate filling over top the raspberries until it reaches the top of the crust.

Put the tart into the fridge overnight or until filling is completely set. Once filling is set, remove tart pan and cut using a hot knife.

Serve with whipped cream and enjoy!

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