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Raspberry Truffle Tart




Source of Recipe


Internet


List of Ingredients




2 cups almonds, lightly toasted
6 TBS packed dark brown sugar
1/4 (1/2 sick) unsalted butter, melted

Pre-heat oven to 350 degrees.

In a food processor, combine the almonds and brown sugar and grind until the almonds are finely chopped. Add the melted butter and pulse on and off, just until the butter is incorporated into the mixture. Place a 10-inch tart pan with removable bottom on a baking sheet. Press the almond mixture evenly in the tart pan, pressing it firmly against the sides and bottom forming a crust. To do this, you can use your hands, or the bottom of a drinking glass. Bake in the oven for 6 to 10 minutes, until lightly browned.

Ingredients for the filling and glaze:
8 ounces heavy cream
8 ounces bittersweet chocolate, chopped
1 box fresh raspberries
1 1/2 TBS raspberry jam
2 tsp brandy

In a small saucepan, simmer the cream and place the chocolate in a heatproof bowl. When the cream is hot, pour it over the chopped chocolate. Whisk until the mixture is smooth. This is called "ganache" (pronounced guh-naush). Let the ganache cool in the refrigerator. To speed the cooling, you can place the bowl of ganache in a slightly larger bowl filled with ice and whisk until cool. Once the ganache is cool, whip it until it is fluffy. Pour the whipped ganache into the browned tart shell. Place fresh raspberries on top of the ganache in a decorative pattern of your choice.

For the glaze, heat the raspberry jam and brandy in a small saucepan. (You may substitute vanilla extract in place of the brandy). Stir and heat until runny. Pour over the raspberries and ganache. Serve your beautiful dessert by cutting it into small pie-shaped servings.



Recipe