Truffle Tarts with Raspberries

Truffle Tarts with Raspberries
The recipe Truffle Tarts with Raspberries can be made in approximately 2 hours and 20 minutes. One portion of this dish contains about 8g of protein, 39g of fat, and a total of 544 calories. This recipe serves 6. If you have bittersweet chocolate, raspberries, heavy cream, and a few other ingredients on hand, you can make it.

Instructions

1
Watch how to make this recipe.
2
Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. 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). 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.
Ingredients you will need
Chocolate Wafer CrumbsChocolate Wafer Crumbs
VegetableVegetable
ButterButter
Equipment you will use
Muffin LinersMuffin Liners
Muffin TrayMuffin Tray
3
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. Smooth the tops and refrigerate until set, about 2 hours.;
Ingredients you will need
RaspberriesRaspberries
CrustCrust
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Ziploc BagsZiploc Bags
Pastry BagPastry Bag
4
In a saucepan, bring the cream just to a simmer over low heat.
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CreamCream
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Sauce PanSauce Pan
5
Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.
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ChocolateChocolate
CreamCream
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BowlBowl
6
Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored.
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ChocolateChocolate
VanillaVanilla
7
Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
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SpreadSpread
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Baking PanBaking Pan
8
Pour the cocoa powder onto a deep plate or shallow bowl. 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. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.
Ingredients you will need
Cocoa PowderCocoa Powder
ChocolateChocolate
Ice CreamIce Cream
MelonMelon
RollRoll
Equipment you will use
Ice Cream ScoopIce Cream Scoop
Baking SheetBaking Sheet
Melon BallerMelon Baller
BowlBowl

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tart works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In2 hrs, 20 m.
Servings6
Health Score6