Raspberry Truffle Tart

1. 1

   Preheat the oven to 350.

2. 2

   Butter an 11-inch fluted tart pan with a removeable bottom.

3. 3

   Pulse the wafers in a food processor until finely ground.

4. 4

   Add the butter and pulse until well combined.

5. 5

   Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.

6. 6

   Bake for 12-15 minutes, until the crust is dry and set.

7. 7

   Let cool on a wire rack.

8. 8

   Pulse 1/2 pint of raspberries in a food processor just until broken up.

9. 9

   Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.

10. 10

    Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.

11. 11

    Remove the pan from the heat and whisk in the raspberry puree and the salt.

12. 12

    Scatter 1/2 pint of berries over the bottom of the cooled crust.

13. 13

    Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.

14. 14

    Refrigerate, tightly wrapped, for at least 6 hours, or overnight.

15. 15

    Refrigerate the remaining berries for garnish.

16. 16

    To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.