Anybody besides me ever discover a recipe that you love yet you never seem to make it? Cue this chocolate truffle tart I’m about to introduce you to. Prepare yourself as I admit I have only made this recipe once…and that was a decade ago. Why did I fall in love with this dish and never make it again? I honestly don’t know. But, this sunny Saturday seemed the perfect day for this dessert and me to get reacquainted. I won’t let another decade pass before I make it again.
- 2/3 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup coarsely chopped walnuts
- 6 tablespoons butter, softened
- 1/3 cup cocoa
- 1 1/4 cups heavy whipping cream
- 1/4 cup sugar
- 12 ounce package semi-sweet chocolate chips
- 2 tablespoons black raspberry or red raspberry jam
- Optional whipped cream, raspberries, and powdered sugar
Preheat oven to 350. In a large bowl beat flour, powdered sugar, nuts, butter and cocoa on low speed until mixed. In a 9-inch, ungreased pie plate, press mixture into bottom and up sides. Bake for 12-14 minutes or until crust has puffed up. Cool completely in pan on wire rack.
Meanwhile, combine cream and sugar in a medium saucepan. Bring to just boiling, stirring occasionally. Remove from heat. Stir in chocolate chips and jam. Let stand for 5 minutes and then whisk until smooth. Transfer to a small bowl. Cover and refrigerate for 45-60 minutes or until mixture is cooled and slightly thickened.
Remove mixture from refrigerator and beat on medium speed until color lightens slightly. Pour into crust. Refrigerate until firm. Garnish with whipped cream, raspberries, and/or powdered sugar.