Chocolate-Raspberry Truffle Tart

Chocolate-Raspberry Truffle Tart
Servings: 12 Prep 30 mins Chill 4 hrs


  • 25 chocolate wafer cookies, slightly crushed
  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 cup seedless raspberry jam
  • 8 squares (1 ounce each) semisweet chocolate, chopped
  • 1 cup heavy cream
  • 2 cups red raspberries

Make It

1. Place cookies in food processor. Whirl until finely ground. Or place cookies in large plastic food-storage bag; crush with rolling pin until finely ground. Mix together crumbs and butter in bowl. Press over bottom and up sides of 9-inch tart pan with removable bottom.

2. Heat jam over low heat in small saucepan just until melted. Pour over bottom of tart shell. Place in freezer for 15 minutes.

3. Meanwhile, heat chocolate and cream in saucepan over low heat until chocolate is melted and smooth. Pour into tart shell. Refrigerate until chocolate sets, about 4 hours.

4. Arrange berries on top. Refrigerate until ready to serve.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 312, Fat, total (g): 20, chol. (mg): 40, sat. fat (g): 8, carb. (g): 32, pro. (g): 3, sodium (mg): 86, Percent Daily Values are based on a 2,000 calorie diet.