Raspberry Truffle Tart

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 9 ounces chocolate wafers, broken into large pieces
• 1/2 cup unsalted butter, melted
• 2 pints ripe raspberries, divided
• 15 ounces bittersweet chocolate or 15 ounces semisweet chocolate, chopped
• 1 1/2 cups whipping cream
• salt, a pinch

Recipe

• 1 preheat the oven to 350°.
• 2 butter an 11-inch fluted tart pan with a removeable bottom.
• 3 pulse the wafers in a food processor until finely ground.
• 4 add the butter and pulse until well combined.
• 5 transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
• 6 bake for 12-15 minutes, until the crust is dry and set.
• 7 let cool on a wire rack.
• 8 pulse 1/2 pint of raspberries in a food processor just until broken up.
• 9 pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
• 10 melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
• 11 remove the pan from the heat and whisk in the raspberry puree and the salt.
• 12 scatter 1/2 pint of berries over the bottom of the cooled crust.
• 13 pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
• 14 refrigerate, tightly wrapped, for at least 6 hours, or overnight.
• 15 refrigerate the remaining berries for garnish.
• 16 to serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.