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Chocolate truffle tarts
Chocolate truffle tarts
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Prep Time:
295 minutes
Cook Time:
Total Time:
295 minutes
Festive dessert with Christmas colors that tastes like summer.
Ingredients:
  • 150g chocolate cream biscuits*
  • 120g unsalted butter, melted
  • 300ml thickened cream
  • 4.40 gm vanilla extract
  • 250g good-quality dark chocolate, roughly chopped
  • 300g fresh raspberries
  • 12.00 gm icing sugar
  • 50g cocoa powder
Instructions:
  • Gently coat the base and sides of four 8cm x 2cm loose-bottomed tart pans with a thin layer of oil.
  • Blend biscuits in a food processor until they form fine crumbs. Pour in melted butter and blend until mixture is well combined. Press the biscuit mixture firmly onto the bases of tart pans to completely cover them. Place in the refrigerator to chill while you prepare the filling.
  • In a pan over low heat, gently warm 200ml of cream with vanilla until just below boiling. Remove from heat, mix in chocolate until smooth. Transfer to a bowl and chill until completely cooled.
  • Mash half of the berries with a fork in a bowl. Spread the mixture over biscuit bases, then top with the chocolate mixture. Freeze for 2-3 hours until firm. Before serving, let it sit at room temperature for 30 minutes.
  • Mix together icing sugar and the rest of the berries in a bowl, mashing them with a fork until the sugar dissolves. Strain the mixture through a fine sieve into another bowl to remove the seeds.
  • Whip the remaining 100ml cream until fluffy and gently swirl it through the berry puree. Dust the tarts with cocoa powder. For a decorative touch, place a paper doily over the plate, dust with cocoa powder, then carefully remove the doily. Finally, top the tarts with the berry cream.

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