Ganache Series: Chocolate Raspberry Truffle Tart

Fair Warning* This is probably the best, richest piece of chocolate heaven you will ever eat! You will dive into a small to medium size piece, but rarely be able to tackle a large piece. It will amaze your friends, impress your enemies. Don't say I didn't warn you. And it's EASY!




Chocolate Raspberry Truffle Tart
(Adapted from Bake it to the Limit, Dede Wilson)
25 minutes, aside from chill time. 5 ingredients.

Forming crust with a flat bottom glass

Crust

1- 9 oz box Nabisco Famous Chocolate Wafers roughly crumbled by hand or in
1/2 cup unsalted butter melted- 1 stick

Preheat Oven to 350 degrees. Spray a 11-inch loose bottomed tart pan with nonstick cooking spray.
Hand crush or process the cookies in a food processor, until finely crushed. Add melted butter and pulse in processor or mix until combined.
Pat the crust into prepared tart pan using a flat bottomed glass to build up the sides to 1/4 inch high.  Bake for 12-15 minutes and let cool thoroughly on a wire rack.

Arrange raspberries in the crust

Filling
15 oz semisweet chocolate, finally chopped
1 1/2 cup heavy cream
1/2 pint Fresh, LOCAL fall or summer raspberries (I especially love local fruit because it has the best flavor! You will be sorely disappointed by other berries) (reserve at least half  for latter in recipe)

Once cooled arrange berries on the cooled crust with small amounts of space around each berry around the entire crust. Place chocolate in a heat proof bowl and bring cream to boil over medium heat. Pour over chocolate. Let sit for a few minutes then whisk together until smooth. Cool the ganache about a half hour at room temperature. Then, pour the chocolate over the berries using a spatula if needed.

Let cool at room temperature for at least 2 hours then refrigerate until set, at least 6 hours, or overnight.  Let rest on counter for around 30 minutes before serving thin slices, plated with drizzle of raspberry sauce.

Raspberry sauce
1 cup raspberries
1/4 cup sugar
Lemon zest
2 squeezes half a lemon

Bring to boil over medium heat. Cook for 5 minutes,  I usually force through a wire mesh strainer with a spatula to remove most of the seeds.

Put back on stove over medium low heat.  Add 1 tsp corn starch and bring to low boil for 2-3 minutes.

Excellent variations: No raspberries? Consider a caramel layer below the chocolate, Caramel and Pecans, Hazelnuts and Caramel, Peanut Butter... the possibilities are endless!
Also individual tarts for friends, gifts, ladies tea, holidays and special occasions are darling and very indulgent!

Izzy thieves raspberries during the process!

Local Fall or Everbearing Raspberry Varieties

• Heritage - 1969, developed in New York. Very winterhardy but ripens after September first.
• Summmit - 1976, productive, small fruit, good flavor, some root rot tolerance.
• Fallred - 1964, New Hampshire. Earlier than Heritage, better size,flavor and firmness.
• Amity - Recent Oregon release similar to Fallred.
• Autumn Bliss
• Summit
• Fall Gold (yellow fruit)

There are also several varieties of gold, purple, and black raspberries. Many are less productive and less flavorful. Some varieties of black raspberries are severely affected by diseases to which red raspberries are tolerant.

Summer bearing varieties:

• Willamette - Earliest fruiting with large, dark berries. Industry standard from 1942 to 1970.
• Meeker - 1967. Popular, late, large, firm berries suitable for mechanical harvesting.
• Nootka - 1978. Short dark conical fruit, superior flavor to most varieties. Hard to find.
• Tulameen - 1990. Very large, firm fruit with very good flavor.

Derived from Nootka:

• Qualicum - 1996. Large fruit, good flavor, long shelf life reduces rots, fresh or processing.
• Malahat - 1996. Earliest variety, large fruit, good firmness,flavor good, for fresh market.

Where to buy them! 

Spooner Farms 

Pike Place Market
Farmers Markets
PCC
Whole Foods Market