Truffle Tarts With Raspberries
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Use a fork to mix together the chocolate wafer crumbs and butter
3
Spray the cups of a 6-muffin tin with a vegetable spray
4
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)
5
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
6
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
7
Smooth the tops and refrigerate until set, about 2 hours
8
; In a saucepan, bring the cream just to a simmer over low heat
9
Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate
10
Add the vanilla and stir until smooth
11
Set aside to cool for 1 hour at room temperature
12
Then beat the chocolate at medium speed until it gets thick and light colored
13
Spread over the bottom of a baking dish and smooth the top
14
Refrigerate about 2 hours, until firm
15
Pour the cocoa powder onto a deep plate or shallow bowl
16
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
17
Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet