Like your favorite candies, this tart combines
the flavors of deep, rich chocolate with luscious, sweet raspberry.
Chocolate
Truffle Tart
- Crust:
2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground walnuts
6 tablespoons butter or margarine, softened
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
Filling:
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate
Morsels
2 tablespoons seedless raspberry jam
1 cup sweetened whipped cream, (optional)
1 cup fresh raspberries, (optional)
- For Crust: Preheat oven
to 350°F.
- 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.
- Bake for 12 to 14 minutes
or until puffed. Cool completely in pan on wire rack.
- For Filling: Combine cream
and sugar in medium, heavy-duty saucepan. Cook over medium heat,
stirring occasionally, until mixture comes just to a boil. 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.
- 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.
Makes 8 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
