Chocolate Truffle Tart
Yield: 8 servings
Ingredients
Crust
- 2/3 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup ground walnuts
- 6 tablespoons butter, softened
- 1/3 cup Nestlé® Toll House Baking Cocoa
Filling
- 1 1/4 cups heavy whipping cream
- 1/4 cup granulated sugar
- 2 cups (12 ounce package) Nestlé® Toll House Semi-Sweet Chocolate Morsels
- 2 tablespoons seedless raspberry jam
- Sweetened whipped cream (optional)
- Fresh raspberries (optional)
Instructions
Crust
- Heat oven to 350 degrees F.
- Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up sides of ungreased 9 or 9 1/2 inch fluted tart pan with removable bottom.
- Bake for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
Filling
- In a medium saucepan bring cream and sugar 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.
- 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.
Notes
May be made in a 9 inch pie plate.
Attribution
Posted by luvtocook at Recipe Goldmine May 7, 2001.
