Raspberry 'N Chocolate Truffle Tart

SERVES: 12  COOK TIME: 10 minutes  TOTAL TIME: 30 minutes



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
1 can Solo Almond Filling


4 ounce semi-sweet chocolate
1 cup heavy cream
1 can Solo Raspberry Cake and Pastry Filling


To make this chocolate raspberry truffle tart recipe, preheat oven to 350° F.
Spray tart pan, or 10-inch springform pan with non-stick baking spray. If a 10-inch springform pan is used double the filling recipe.

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. If you like almond paste, try a layer at the base of your pie.

To make filling, heat chocolate in double boiler 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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