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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 September 11, 2009

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    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!!!

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  • on April 12, 2009

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    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.

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  • on April 11, 2009

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    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.

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  • on April 11, 2009

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    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.

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  • on January 30, 2009

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    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.

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  • on January 15, 2009

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    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*

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  • on January 14, 2009

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    I agree with most of you when you said that the truffle became stiff after letting it cool. However, I have made truffles many times before and realized my mistake. First do not follow anything that the truffle mix says as far as quantity that it produces. If you were making actual truffle balls then follow it, however we are making tarts so you do not need to go further than whipping the mixture. Ok, now I used mini cupcake tins because these are so chocolaty that you can only have a small amount. DO NOT let the truffle mixture cool. Before you start the truffle mix, prepare the crust and put it in the tins and have everything ready. Then go ahead and make the truffle mix. Immediately, put it into a plastic ziplock bag and begin piping. If you feel that the mix is starting to get hard, throw it in to the microwave for 5 to 10 sec. Even though i used mini muffin tin, i still put the raspberry in the middle. As presentation i cut each one in half and it looked beautiful. I hope this helps anyone who felt defeated by this. It really is easy you just need to know how to work it. Best of luck

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  • on December 14, 2008

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    This recipe is great. Super delicious, BUT I'd use 5 tablespoons of butter rather than 6. It was just a bit too greasy which I think is why some of the tarts kept falling apart. Other than that the tartness of the raspberries is a great touch!

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  • on August 11, 2008

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    Found it was easier not to wait until the truffle mix had cooled completly to pour into tarts.Also used frozen raspberries which were half the price of the fresh. Received rave reviews from fiends on this dessert.

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  • on April 17, 2008

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    I made these for a dessert party. I did make a few minor changes. I added 2 TBS Chambord to the crust. I used mini muffin tins with paper liners. I also added 2 TBS Chambord to the truffle filling. The directions for the truffles are misleading. Once the truffle mixture has been whipped and is fairly cool, it is ready to be piped into the crusts. If you chill the filling you will never get it piped.
    Because the tarts were so small, I omitted the raspberry on the top because it was in the middle of the tart. The raspberry and the chocolate tastes were equally shared. It was a great hit at my party. All I did was add some Chambord and make the tarts tiny. Thanks Tyler

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