jeudi, février 11, 2010
Raspberry Truffle Tart
For dinner at a friend's house last Monday, I made raspberry truffle tart for dessert. The mix of chocolate and raspberry intrigues me. So, I smell a challenge. Reading the recipe, it's not that hard.. and there is no white egg involve here.. phew what a relief!!!
As usual, I get my recipe from Joy of Baking.
It is not the season for raspberry. I tried to get fresh ones at the market but it's very expensive. So I settled with frozen raspberry sauce. I found it in the fridge where there are also ice creams. Otherwise, I think frozen raspberry can be used too.
Here are some photos from this adventure. Then followed by the recipe from Joy of Baking.
Verdict: Easy to make, yummy to eat!! Not to mention the licking off the spatula and bowl.. blisssss
Raspberry Truffle Tart
8 ounces (225 grams) store bought biscotti, broken into pieces
5 - 6 tablespoons (70 - 84 grams) unsalted butter, melted
1/3 cup raspberry sauce (recipe follows)
10 ounces (280 grams) semi sweet or bittersweet chocolate, chopped
1 cup (240 ml) heavy whipping cream
1 cup fresh or frozen raspberries
2 tablespoons (30 grams) granulated white sugar, or to taste
Preheat the oven to 350 degrees F (180 degree C). Have ready a 8 - 9 inch (20 - 23 cm) fluted tart pan.
Biscotti Crust: In your food processor, place the biscotti and process until finely ground. Transfer to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the tart pan. Bake in the preheated oven for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely before adding the filling.
Filling: First, we need to make the raspberry sauce. Place 1 cup of fresh or frozen raspberries, that have been thawed, in your food processor and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and press on the raspberries to extract the juice. Add sugar to taste. Set aside.
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Stir in 1/3 cup of the raspberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula. Cover and refrigerate overnight.
To Serve: Cut into small slices and serve with fresh raspberries and with any of the remaining raspberry sauce. Can also serve with whipped cream or cr?e fra?he.
Makes one - 8 - 9 inch (20 - 23 cm) tart. Serves 12 - 14 people.