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Truffle Tarts with Raspberries Recipe

Truffle Tarts with Raspberries

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Average Rating:

Total Reviews: 64

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  • on December 16, 2010

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    Recipe sounded awesome! However, making the tart shells was frustrating to say the least. They didn't stay togeather and the ones that did, as soon as you removed them they crumbled. Don't know what went wrong but certainly wasn't worth the effort.

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  • on December 12, 2010

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    Super easy, and as everyone said...super rich! I would love to make them with a crunchier crust...any ideas? I also agree that waiting for the truffle mixture to cool for any real length of time was a mistake because it was impossible to pipe into the tart crusts, so I had to spoon mine in and it didn't look as pretty at all! I will try again, though.

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  • on December 07, 2010

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    Made these for thanksgiving and they were absolutely and utterly fantastic! The best part is that they are so EASY to make. My family loved them. I loved them and I am not a big chocolate fan, especially of dark chocolate. I am now a convert and am going to make these for Christmas, only making more as the 12 it made was not nearly enough for my family. I tweaked the recipe a bit by adding about a teaspoon of melted seedless raspberry jelly on top of the raspberry inside the tart. I also doubled the oreo crust recipe as there did not seem to be enough for 12 muffin cups of crust. It was perfect. The next time I think that I may add some Chambord to the chocolate mixture for added flavor and sprinkle some chopped pecans on top for a little texture. They did not last long at my house. Thanks Tyler! If I could add more stars, I would. Try this recipe, you will not regret it.

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  • on September 05, 2010

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    it was amazingg.. love it .. but i totally would change the next time the rsberry for a starwberry or something else .. because you have to be carfull with them ,they sometimes came out to bitter so it ruined mine.. exept for that everythings OK!

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  • on April 29, 2010

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    I really like it! Make sure you have A can of whipped cream it is EXTREMELY rich! I also found since I did it twice that using a mixture of semisweet and milk chocolate mix was more to my taste and if you cool it completely in fridge before whipping it, it will whips like Perkins French silk Pie filling. The crust was a bit mushy, so I added a few more Newman's O's and whala! I do prefer it to be in a pie shell. And it is better if you make a raspberry coulee I think

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  • on March 14, 2010

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    Wonderful chocolate recipe. The only issue was that these are soooo rich. I couldn't eat a whole one. I made this in a regular cupcake pan and ended up cutting them into smaller pieces as a one bite chocolate fix. The flavor is intense.

    Next time I'd make them in the mini cupcake size as other people have suggested. I had no trouble with the recipe other than that. I also used Giardelli (sp? semi-sweet dark chocolate bits. The better quality of chocolate you use, the better the recipe will be for sure.

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  • on February 24, 2010

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    I found these pretty easy to put together. i did have to use oreo's, but still turned out great. lotsa chocolate so i suggest having some kind of vanilla based ice cream handy so u don't lose ur mind! We had Chocolate Chip Cookie Dough ice cream!

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  • on February 16, 2010

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    I decided to try this recipe out on my girlfriend for valentines day. I made a dozen of these, so I doubled the recipe. I had a feeling the crust would be crumbly, but I think the recipe calls for too much butter, so the crumbs were a little too wet. I thought that baking the crusts for 10-12 minutes would be long enough just for them to hold up. I guess there?s a reason why they don't tell you to bake it, and I learned the hard way. the sides ended up collapsing, and I was pretty much left with a base. As the bases cooled, I started on the truffle mixture. I've made truffles before, so I wasn?t scared about working with chocolate. I noticed the ganche seemed thick, but I wanted to make the recipe exact. I was one of the few who made the mistake of trying to let it cool, simply because it didn't make any sense to try to whip hot cream. Once I finally did, I really didn't see a change in the ganache. I filled a bag and tried to pipe, but by that point the ganache was so thick, the bag started to burst, and I just started making a mess. I ended up having to spoon the second half out of the bag, because it was getting all other the place. Once I was finished I let them set for about an hour, and when I finally dug in, I was disappointed. The ganache was too thick, and the crust was more like a chocolate brick (but that was probably my fault. Overall I thought the whole dessert was way too sweet and heavy. What a waste of ingredients. I really should have read the reviews before I attempted this. I?m glad to know I wasn't the only one having problems, but even now knowing what I could have changed, I don't think I'll be trying this one out again.

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  • on February 09, 2010

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    So easy to make but looks so special for an occasion.

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  • on December 05, 2009

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    I followed the recipe exactly and it turned out great! I made these for my mother's work party for Thanksgiving and everyone loved them! They were a little too much even with making them in a pan that holds 12, so next time I will make them as minis.

    However, I used the cupcake liners instead of parchment paper (this worked great i might add!. I also used a pan that held 12 muffins, and i did not have enough crust mix so i had to make a little extra, and I also did not have enough truffle mix so I had to make another half batch to have enough. But it was a very easy recipe! I have no idea why it says to let the truffle mix cool because that would be foolish...as soon as it's made you need to spoon it into the cups. But overall they were delicious and I would defenitely make them again.

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