Truffle Tarts With Raspberries – a delicious recipe with chocolate wafer crumbs, butter, fresh raspberries, raspberries, heavy cream, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Use a fork to mix together the chocolate wafer crumbs and butter.
2
Spray the cups of a 6-muffin tin with a vegetable spray.
3
Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts).
4
Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches.
5
Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture (recipe follows).
6
Smooth the tops and refrigerate until set, about 2 hours.
7
Truffle Mixture: In a saucepan, bring the cream just to a simmer over low heat.
8
Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.
9
Add the vanilla and stir until smooth.
10
Set aside to cool for 1 hour at room temperature.
11
Then beat the chocolate at medium speed until it gets thick and light colored.
1058
kcal
Calories
73
g
Fat
89
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ½ cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers), 6 tablespoons melted butter, 6 fresh raspberries, plus extra, raspberries, for serving, and more.
Yes, Truffle Tarts With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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