Chocolate Raspberry Truffle Tart
- 25 chocolate wafer cookies
- 5 tablespoons unsalted butter, room temperature
- 12 cup seedless raspberry jam
- 8 ounces semi-sweet chocolate baking squares, chopped
- 1 cup heavy cream
- 2 cups fresh raspberries
- Finely grind chocolate wafers using a food processor.
- Mix together cookie crumbs and butter.
- Press over the bottom and up the sides of a 9" tart pan (with a removable bottom).
- Heat jam over low heat until just melted.
- Spread over bottom of tart shell.
- Freeze 15 minutes so the jam sets.
- Meanwhile, heat chocolate and heavy cream in a saucepan over low heat until chocolate melts and mixture is smooth.
- Pour into tart shell.
- Refrigerate 4 hours so chocolate sets.
- Top with raspberries.
- Keep chilled until ready to serve, then remove tart sides.
chocolate wafer cookies, unsalted butter, seedless raspberry jam, semisweet chocolate baking squares, heavy cream, fresh raspberries
Taken from www.food.com/recipe/chocolate-raspberry-truffle-tart-409407 (may not work)