You want easy? This is a super-simple chocolate truffle tart recipe that packs a chocolate wallop. Make sure the berries are firm and dry – or make it berry-less for a pure chocolate indulgence.
Images: Dédé Wilson
- 1, 9-ounce box Nabisco Famous Chocolate Wafers, roughly broken by hand
- 4 tablespoons (1 stick) unsalted butter, melted
- 15 ounces semisweet chocolate, such as Callebaut, Valrhona Equitoriale (55%) or Guittard semisweet wafers (61%), finely chopped
- 1½ cups heavy cream
- 1 cup fresh raspberries
- Preheat oven to 350°F. Coat an 11-inch loose bottomed, fluted tart pan with nonstick spray and set on a parchment-lined baking sheet.
- For the Crust: Process cookies in food processor fitted with metal blade until they are reduced to a fine crumb. Add butter and pulse machine on and off to combine.
- Pat crust into tart pan, building up the sides to ¼-inch thickness. Use a flat-bottomed glass or measuring cup to facilitate pressing the crumbs along the bottom and to help with the edges. Keep glass flat, move towards the edges and it will press the crumbs along the sides, creating an even crust all around.
- Bake for 12 to 15 minutes or until fragrant and crust is dry. Cool on wire rack. It is so dark you will not be able to see if it has colored at all.
- For the Filling: Place chocolate in a heatproof bowl. Bring cream to a scald and pour over chocolate. Let sit for a few minutes, then whisk together until smooth.
- Remove half a dozen of the best berries and set aside; scatter remaining berries across bottom of crust. Pour ganache over berries. Immediately use a small offset spatula to push ganache into all spaces and smooth over berries. You will see the raspberries underneath the ganache, but they should not prominently poke through the surface.
- Refrigerate until set, at least 6 hours, or overnight. Serve chilled.
- Immediately before serving, scatter reserved berries evenly on top of tart or serve alongside cut-and-plated wedges of the tart. Serve in small pieces with some lightly sweetened whipped cream, if desired.
- This tart is all about the chocolate and the silky texture. Use the chocolates recommended or at least stay within the recommended cacao mass range for best results (55% – 61%).
- If you use chocolates with a higher cacao percentage the ganache will most likely break. A well-made ganache will be a smooth emulsion, which is what you are aiming for here.