Recipe: Chocolate Truffle Tart, Chocolate Raspberry Tart for Diane, CA

Hi Diane :-) Here are two recipes, which I have not tried, which I found on the internet. I hope one of them will work for you.

Chocolate Truffle Tart

Like your favorite candies, this tart combines the flavors of deep, rich chocolate with luscious, sweet raspberry.

Crust:
2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground walnuts
6 tablespoons butter or margarine, softened
1/3 cup NESTL TOLL HOUSE Baking Cocoa

Filling:
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
1 (12-ounce) package NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons seedless raspberry jam
1 cup sweetened whipped cream, (optional)
1 cup fresh raspberries, (optional)

FOR CRUST: PREHEAT oven to 350F.

BEAT flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom or 9-inch pie plate.
BAKE for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.

FOR FILLING: COMBINE cream and sugar in medium, heavy-duty saucepan. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Remove from heat. Stir in morsels and jam; let stand for 5 minutes. Whisk until smooth. Transfer to small mixer bowl. Cover; refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.

BEAT for 20 to 30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.
Makes 8 servings.

Chocolate Raspberry Tart

10 pecan shortbread cookies
10 gingersnaps
3 tablespoons butter, melted
1 cup semisweet or milk chocolate chips
12 ounces raspberries
1/2 cup seedless raspberry, strawberry or peach jam
1 cup whipping cream or cr me fra che, whipped

Preheat oven to 350F (175C).

Crush cookies into fine crumbs with rolling pin or in food processor fitted with metal blade (about 2 cups). Add butter to food processor and pulse until combined.

Alternatively, blend cookie crumbs and butter in a bowl. Press buttered crumbs over bottom and up sides of a 9-inch tart pan with removable bottom or into a 9-inch pie plate. Bake 8 to 10 minutes, or until lightly browned; cool slightly.

In microwaveable dish, microwave chocolate for 1 minute on HIGH; stir well. Microwave in 20 second intervals, stirring after each one, until chocolate is melted. Spread over bottom of crust. Gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside. Reserve any unused berries for garnish.

Melt jam in microwave for 20 seconds on HIGH; stir until smooth. Pour or brush over raspberries. Chill 15 minutes before serving. Top with whipped cream and reserved raspberries.
Makes 12 servings.