Chocolate truffle tart with raspberries
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Chocolate truffle tart with raspberries
  Chocolate    Raspberries    Tarts  
Last updated 6/12/2012 1:16:01 AM. Recipe ID 45663. Report a problem with this recipe.
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      Title: Chocolate truffle tart with raspberries
 Categories: Desserts
      Yield: 6 Servings
 
      1 c  Flour, all purpose
    1/2 c  Sugar, granulated
    1/2 c  Cocoa powder
      3 oz Butter; chilled
      1    Egg
      6 oz Semisweet chocolate; chopped
      2 c  Whipping cream
      2    Raspberry boxes;I assume
           -they mean pints, I would
           -use 3-4 cups
 
  CHOCOLATE PASTRY: Combine flour, sugar & cocoa in work bowl of a food
  processor. Pulse 2 or 3 times to aerate. Chop the butter into pieces
  and distribute over the flour. Process until mixture reassembles
  coarse meal, do NOT overprocess. With motor running, drop in whole
  egg (no we do not mean the shell too) through the feed tube. Process
  very briefly - do not let the dough come together or your pastry will
  be tough. Remove the dough from work bowl and set aside at room
  temperature until the filling is made. TRUFFLE FILLING: Place the
  chopped chocolate in a medium size bowl, bring the cream to boil over
  medium-high heat. Pour over the chocolate and whisk till all the
  chocolate is melted. Cover with plastic wrap and refrigerate until
  set. Preheat the oven to 375F. Work the chocolate pastry with your
  hands and press it into an 8" or (" tart pan with removable bottom;
  try to get an even thickness. Chill for 20 minutes. Prick the bottom
  of the pastry with a fork. Bake in preheated oven for 20 to 25
  minutes. Cool completely. TO ASSEMBLE: Remove the tart gently form
  the pan and set it on a platter. Spoon over pipe the truffle filling
  into the shell and smooth the surface. Arrange the raspberries over
  the top in concentric circles. Serve at room Temperature for the
  fullest flavour. Anne's note: I would not make this on very hot days
  as the filling might melt. SERVES: 6
  




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Recipe ID 45663 (Apr 03, 2005)

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