Raspberry Truffle Tart Recipes

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

RASPBERRY TRUFFLE TART

Steps:

• Heat oven to 350°F. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.
• Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
• Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.
• Brush remaining 1/3 cup perserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.

RASPBERRY TRUFFLE TART

Steps:

• Heat oven to 375 degrees F.
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan.
• Trim edge if necessary.
• Bake 7 minutes.
• Remove partially baked crust from oven.
• Lightly brush crust with egg white.
• Sprinkle with ground almonds.
• Return to oven; bake 5 to 10 minutes longer or until golden brown.
• Cool while making filling.
• In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. Remove from heat.
• In small bowl, beat egg yolks slightly with wire whisk.
• Stir in liqueur.
• Add egg yolk mixture to chocolate.
• With wire whisk, beat over low heat 3 to 4 minutes, stirring frequently, until mixture thickens.
• Pour into cooled baked shell.
• Arrange raspberries over filling.
• In 1-quart saucepan, melt jam over low heat.
• Stir in extract.
• Gently brush over raspberries.
• In another 1-quart saucepan, melt 1 oz chocolate with oil over low heat, stirring frequently, until smooth.
• Drizzle over raspberries.
• Sprinkle with sliced almonds.
• Refrigerate until set, about 30 minutes.
• Garnish with mint leaves.
• Store in refrigerator.

RASPBERRY TART

Steps:

• Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
• Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
• Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
• Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
• When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

RASPBERRY TRUFFLE TART

Steps:

• Preheat the oven to 350°.
• Butter an 11-inch fluted tart pan with a removeable bottom.
• Pulse the wafers in a food processor until finely ground.
• Add the butter and pulse until well combined.
• Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
• Bake for 12-15 minutes, until the crust is dry and set.
• Let cool on a wire rack.
• Pulse 1/2 pint of raspberries in a food processor just until broken up.
• Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
• Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
• Remove the pan from the heat and whisk in the raspberry puree and the salt.
• Scatter 1/2 pint of berries over the bottom of the cooled crust.
• Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
• Refrigerate, tightly wrapped, for at least 6 hours, or overnight.
• Refrigerate the remaining berries for garnish.
• To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.