Chocolate Truffle Tart Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this Chocolate Truffle Tart. A great Dessert recipe is one like this. Trust me, you must try this Chocolate Truffle Tart recipe.
Ingredients
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 Toll House Baking Cocoa
FILLING
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
2 cups (12-ounce package) Toll House Semi-Sweet Chocolate Morsels
2 tablespoons seedless raspberry jam
Sweetened whipped cream (optional)
Fresh raspberries (optional)
Directions
FOR CRUST: BEAT flour, powdered sugar, walnuts, butter and cocoa in large mixer bowl until a soft dough forms.
Press dough onto bottom and side of ungreased 9- or 914-inch fluted tart pan with removable bottom.
BAKE in preheated 350°F.
oven for 12 to 14 minutes or until puffed.
Cool completely on wire rack.
FOR FILLING: HEAT cream and granulated sugar in medium saucepan just until boiling, stirring occasionally.
Remove from heat.
Stir in morsels and jam; let stand for 5 minutes.
Whisk until chocolate mixture is smooth.
Transfer to small mixer bowl.
Cover; chill for 45 to 60 minutes or until mixture is cool and slightly thickened.
BEAT for 20 to 30 seconds, just until color lightens slightly.
Spoon into crust.
Chill until firm.
Remove rim of pan; garnish with whipped cream and raspberries.
Press dough onto bottom and side of ungreased 9- or 914-inch fluted tart pan with removable bottom.
BAKE in preheated 350°F.
oven for 12 to 14 minutes or until puffed.
Cool completely on wire rack.
FOR FILLING: HEAT cream and granulated sugar in medium saucepan just until boiling, stirring occasionally.
Remove from heat.
Stir in morsels and jam; let stand for 5 minutes.
Whisk until chocolate mixture is smooth.
Transfer to small mixer bowl.
Cover; chill for 45 to 60 minutes or until mixture is cool and slightly thickened.
BEAT for 20 to 30 seconds, just until color lightens slightly.
Spoon into crust.
Chill until firm.
Remove rim of pan; garnish with whipped cream and raspberries.
