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Raspberry 'N Chocolate Truffle Tart

A rich and decadent dessert that pairs raspberry and chocolate.
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Description

A rich and decadent dessert that pairs raspberry and chocolate.

Summary

Yield
12 Servings
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

Crust

1⁄2 cup
sugar
6 tablespoon
butter or margarine, softened
2⁄3 cup
all-purpose flour
1⁄3 cup
unsweetened cocoa
1⁄2 teaspoon
vanilla

Filling

4 ounce
semi-sweet chocolate
1 cup
heavy cream

Instructions

To make this chocolate raspberry truffle tart recipe, preheat oven to 350° F. Spray 10-inch springform pan with non-stick baking spray. In medium-size bowl, beat sugar and butter until fluffy. Beat in flour, coca and vanilla until a soft dough forms. Press dough onto bottom and up sides of pan. Bake 9 to 11 minutes or until firm. Cool completely. Remove sides and bottom of pan. Place on serving plate. To make filling, heat chcolate in microwave oven (in micro-proof bowl) until melted; cool slightly. Using a wire whisk, add cream; whisk until smooth and blended. Stir in raspberry or other filling. Spoon into tart shell and refrigerate until chilled. Garnish with whipped cream, raspberries and mint leaves, if desired. This chocolate raspberry truffle tart recipe can also be baked in a 9-inch square or a 7 x 11-inch rectangular tart pan with a removable bottom. Optionally you may use whipped cream or whipped topping, fresh raspberries and mint leaves. 

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