Truffle Tarts with Raspberries

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: How Sweet It Is

Rated: 4 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Prep Time:
20 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 2 hr 0 min
Cook: --
Total:: 2 hr 20 min

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Ingredients

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving

Directions

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. 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.

Dark Chocolate Truffles:

1/2 cup heavy cream

8 ounces good-quality (70 percent) bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

1 cup cocoa powder, for dusting

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. 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. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

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.

Yield: 15 to 20 candies, depending on size

Prep Time: 25 minutes

Cook Time: 15 minutes

Inactive Prep Time: 3 hours

Ease of preparation: Intermediate

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Comments & Reviews

recipe Truffle Tarts with Raspberries
K Phoenix, AZ 09-11-2009
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Mummm mummm GOOD!
Rated: 5 stars out of 5

Okay I'm not sure what recipe the last 2 reviewers were following because this was SOOOOOO EZ!! The hardest thing for me was... chopping and melting the chocolate (thats mostly my fault because I didn't have enough and had to run out at 2am to get more, I'm a stress baker so to be fair I didn't start this until about 1:45 am). In total without the candy run I think it was true to the posted time, and extremely delish. . .I'm still licking my fingers. I deviated by using one bar of bittersweet and one bar semi sweet, I also added a tsp of raspberry flavor to the chocolate along with the tsp of vanilla (though I actually used French Vanilla, it's my little secret ingredient in all my dishes that call for vanilla. . .shhh). I spooned it out as other reviewers recommended, PLEASE don't wait for it to cool, it will NEVER turn out right if you do. As always Chocolate and fruit is a beautiful thing--HECK CHOCOLATE & ANYTHING is beautiful!!! Read more
recipe Truffle Tarts with Raspberries
Jim Louisville, KY 04-12-2009
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Chocolatey but not easy, or inexpensive
Rated: 2 stars out of 5

Overall time spent - 3 hours. Initially an Easter dessert prepared by Dad and 12 year old daughter, for Mom. EXpensive too... - over $20 ingredients - not in our kitchen. Mom had to save the project by teaching us to press Oreo mix into mini-cups. Extra butter helped hold crumbs together - very frustrating. Cooled cups in fridge while working on truffle mix. That came out well. Cooled for an hour, then mixed, was light and fluffy. Piped in truffle mix, put raspberry in 1/2 full cups, then finished filling, smoothed top with spatula. Truffle mix began to harden, when we were 1/2 way finished, but still could be piped. Then cooled truffles an hour, topped with another raspberry. Very Dark Cholate taste, can be tamed with vanilla bean ice cream. Summary: very rich, good, but absolutely not easy, or cheap. Made 30 mini-cups.Read more
recipe Truffle Tarts with Raspberries
Tyler Des Plaines, IL 04-11-2009
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Do you guys test these recipes before posting them online?
Rated: 2 stars out of 5

I spent time and money making these things and the recipe for the crust made enough for 12 tarts...not six. So...something... is messed up there. Not only did it make too much but it was dryer than all get out and wouldn't hold it's shape! It is 10pm at night and I don't know if I want to finish these things! Seriously...are these recipes tested? I read someone's review that said they would use 5T of butter instead of 6T. I don't get that. I measured everything correctly and they were dry. I guess I'll go waste some more time and ingredients and finish the filling. Thanks for nothing.Read more
recipe Truffle Tarts with Raspberries
Kelly Howell, NJ 04-11-2009
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Simply Delicious!
Rated: 5 stars out of 5

Wow are these good. They are so easy to make. I did what the one reviewer said and I made the cups first and then when the... truffle mixture was still hot I just spooned it into the cups. I didn't need to pipe it, I just took a teaspoon and spooned it in, so simple. I made these twice in one week. I just made them for Easter, I 'm sure they will be a big hit.Read more
recipe Truffle Tarts with Raspberries
Cathi Saint Marys, PA 01-30-2009
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Great!
Rated: 5 stars out of 5

I recently made these for a dessert to accompany red wine. They were perfect. I followed the recipe using the same... measurements and ingredients listed. I had a couple of suggestions that made this super easy. I used cupcake papers in my muffin/cupcake pan instead of strips of parchment. The cookie mixture easily pressed into the papers. After the chocolate mixture cooled I whisked the chocolate for a couple of minutes by hand bypassing the electric mixer. I then spooned the chocolate into the cupcake papers around the raspberrry. No bags, no piping necessary. I put them in the refrigerator for a couple of hours and they set perfectly. I used Giradelli Semi sweet choc. The cupcake papers were easily removed before serving and the cookie crust held together nicely. Good luck and I hope someone out there will try these short cuts. They worked great. Read more
recipe Truffle Tarts with Raspberries
Courtney Newport News, VA 01-15-2009
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Rich !!
Rated: 4 stars out of 5

These were rich and delicious, but not as special as I hoped. I gotta find a better way to keep those crumbly crusts together... :-) *The raspberries go perfect w. the dark chocolate*Read more