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Chocolate and raspberry truffle tart recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in a decadent chocolate truffle tart, perfect with a dollop of cream.
Ingredients:
  • 200g dark chocolate, chopped
  • 125g butter
  • 110g caster sugar
  • 3 Free Range Eggs, lightly whisked
  • 75g plain flour
  • 60g sour cream
  • 1 tsp vanilla bean paste
  • 125g fresh or frozen raspberries, coarsely torn
  • 50g white chocolate, chopped
  • Shaved white chocolate, to serve
  • Raspberries, extra, to serve
  • Blueberries, to serve
Instructions:
  • Preheat your oven to 160°C. Grease a 24cm fluted tart tin with a removable base and line the base with baking paper. Then place it on a baking tray.
  • In a medium saucepan over low heat, melt the dark chocolate and butter together until smooth, stirring occasionally. Remove from heat and let cool for 5 mins.
  • Combine sugar and egg with the chocolate mixture. Add flour, sour cream, and vanilla, and stir until combined. Pour the mixture into the prepared tin and sprinkle raspberry and chopped white chocolate around the edge. Bake for 30 mins or until just firm to the touch. Let it cool completely before serving.
  • Transfer the tart onto a beautiful serving plate before generously garnishing with delicate shavings of white chocolate, as well as a handful of fresh raspberries and blueberries.
  • Serve sliced into attractive wedges.

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