Raspberry Chocolate Truffle Tart
Chocolate and raspberries are a classic flavour combination and featured in this Raspberry Chocolate Truffle Tart. The tart features a sugar cookie crust filled with a creamy chocolate filling that resembles the inside of a chocolate truffle. Throughout the filling are fresh raspberries, which give the tart a bright and refreshing note and balance its richness. This tart is easy to make, yet elegant and impressive.
Tips for Making a Perfect Tart
- Cream the butter and sugar sufficiently: Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat. This increases the leavening of the pâte sucrée during baking, resulting in a lighter texture.
- Do not over-mix the dough: If the dough is over-mixed after the flour has been added too much gluten may develop. This could cause the dough to shrink as it bakes or give the baked dough a tough texture.
- Rest the dough: Allowing the dough to rest in the refrigerator before rolling out allows any developed gluten to relax, making the dough less elastic and easier to roll out. It also firms the butter in the dough, which prevents spreading during baking.
- Allow the filling to set before serving: It is important to allow the truffle filling to set fully before serving the tart so that the tart is easy to cut and the filling does not flow out. Chilling the tart overnight is sufficient time to set the filling.
Recipe Q & A
Q: Why does my tart dough keep sticking to the counter as I roll it out?
A: It is likely that the surface you are using to roll out the dough as well as your dough is not covered in enough flour, causing the dough to stick. Also, as you are rolling out the dough make sure you are moving it around frequently. This will also prevent it from sticking to the surface.
Q: Why is my tart crust tough?
A: Your tart crust may be tough if there was a lot of gluten development while making the dough. To prevent this, do not over-mix the dough after the flour is added.
Q: Why did my tart crust shrink in the oven?
A: Most likely on account of gluten development while making the dough. To prevent this, do not over-mix the dough once the flour has been added.
Q: Why are there lumps in my truffle filling?
A: Most likely the chocolate chips did not melt fully when making the filling. To ensure they melt fully, bring the heavy cream to a full boil and let the chocolate chips melt in the cream before stirring the mixture.
Raspberry Chocolate Truffle Tart
Recipe By: Blue Ribbon Eats
Servings: 8
Prep Time: 60 minutes
Baking Time: 20 minutes
INGREDIENTS
Pâte Sucrée:
200g all-purpose flour
100g unsalted butter, at room temperature
1/8 teaspoon salt
70g icing sugar
2 large egg yolks
2 teaspoon 2% milk
3/4 teaspoon vanilla extract
Truffle Filling:
320g semisweet chocolate chips (Kirkland brand)
400g heavy cream
40g unpasteurized honey
70g unsalted butter, at room temperature
1 cup fresh raspberries
INSTRUCTIONS
Pâte Sucrée:
- In the bowl of a mixer add the icing sugar, butter and salt. Mix on medium-high speed using a paddle attachment until light and fluffy. Add the egg yolks and mix on medium speed just until blended. Add the milk and vanilla extract and mix just until blended. Turn the mixer off and add the flour. Turn to low speed and mix just until a dough forms.
- Form the dough into a disk on a sheet of plastic wrap. Cover the dough with plastic wrap and refrigerate for ~1 hour.
- Roll out the dough to 1/4 inch thickness on a floured surface. Line a 9 inch non-stick tart pan with the rolled out dough. Refrigerate for ~30 minutes.
- Place the tart pan on a baking sheet. Dock the dough at the bottom of the tart pan with a fork. Bake at 375°F for 15-20 minutes or until the tart shell is lightly golden. Transfer to a wire rack and let cool to room temperature.
- Arrange the raspberries to cover the bottom of the tart shell.
Truffle Filling:
- In a large heat-proof bowl add the chocolate chips.
- In a large pot add the heavy cream and honey and stir with a spatula to combine. Bring the mixture to boil over medium-high heat.
- Pour the cream into the bowl with the chocolate chips and leave for ~20 seconds to allow the chocolate chips to melt. Stir the mixture until blended and smooth. Add the butter gradually, stirring until blended after each addition.
- Pour the truffle filling into the tart shell, being careful not to disturb the raspberries.
- Refrigerate the tart overnight or until the filling is set.
Yields 8 servings
1 hrPrep Time
20 minCook Time
1 hr, 20 Total Time
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Ingredients
200g all-purpose flour
100g unsalted butter, at room temperature
1/8 teaspoon salt
70g icing sugar
2 large egg yolks
2 teaspoon 2% milk
3/4 teaspoon vanilla extract
320g semisweet chocolate chips (Kirkland brand)
400g heavy cream
40g unpasteurized honey
70g unsalted butter, at room temperature
1 cup fresh raspberries
Instructions
- In the bowl of a mixer add the icing sugar, butter and salt. Mix on medium-high speed using a paddle attachment until light and fluffy. Add the egg yolks and mix on medium speed just until blended. Add the milk and vanilla extract and mix just until blended. Turn the mixer off and add the flour. Turn to low speed and mix just until a dough forms.
- Form the dough into a disk on a sheet of plastic wrap. Cover the dough with plastic wrap and refrigerate for ~1 hour.
- Roll out the dough to 1/4 inch thickness on a floured surface. Line a 9 inch non-stick tart pan with the rolled out dough. Refrigerate for ~30 minutes.
- Place the tart pan on a baking sheet. Dock the dough at the bottom of the tart pan with a fork. Bake at 375°F for 15-20 minutes or until the tart shell is lightly golden. Transfer to a wire rack and let cool to room temperature.
- Arrange the raspberries to cover the bottom of the tart shell.
- In a large heat-proof bowl add the chocolate chips.
- In a large pot add the heavy cream and honey and stir with a spatula to combine. Bring the mixture to boil over medium-high heat.
- Pour the cream into the bowl with the chocolate chips and leave for ~20 seconds to allow the chocolate chips to melt. Stir the mixture until blended and smooth. Add the butter gradually, stirring until blended after each addition.
- Pour the truffle filling into the tart shell, being careful not to disturb the raspberries.
- Refrigerate the tart overnight or until the filling is set.
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