Friday, June 26, 2009

Chocolate Raspberry Tarts

I found this recipe on the Food Network site and could not wait to try it. The recipe yields 6 regular muffin size tarts, but I thought that would be too much richness for one person. I ended up making two in the large size so I could put a raspberry in the center like the recipe calls for and then made 12 mini ones as well.

Overall, I didn't think they were sweet enough. I wish now that I would have used semi-sweet chocolate instead of bittersweet.


  • 1 1/2 cups chocolate wafer crumbs (I used Oreos)
  • 6 tablespoons melted butter
  • 1 recipe Dark Chocolate Truffle mixture, recipe below
  • 6 fresh raspberries, plus extra for serving

Mix together the chocolate wafer crumbs and melted butter. Spray the cups of a 6-muffin tins (or mini tins if you choose) with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts).

Use the bottom of a small glass (I used the back of a measuring table spoon for the minis) to press the crumbs over the bottom and sides of the muffin cups, building the sides up. Place a raspberry in the center of each crust and with a pastry bag fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffle Mixture:

  • 1/2 cup heavy cream
  • 8 ounces good-quality (70 percent) bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract

In a saucepan, bring the cream just to a simmer over low heat. stir to avoid getting a skin on the cream. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. (I had to put mine in the microwave for about 15 secs or so because it was still chunky.) Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored.



  1. This sounds really yummy; I bet it would be great to make this a mocha truffle!

  2. I love a blogger who will not only give a recipe, but also some honest feedback about what worked and what didn't. Because when it comes to dessert (especially chocolate), not-sweet-enough sometimes can be a big let down!

    Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


    P.S. I'm originally from Michigan, too. Anxiously awaiting a return this summer for some time on the water!

  3. Wow, your tarts look gorgeous! One question to the oreos (as we only have these cream filled ones in Germany): Did you use the cream as well or did you take it of the cookies?

  4. Claudia - Sorry I forgot to mention that. I scraped the cream out and put just the Oreo wafers in a ziplock bag and then used a rolling pin to crush them.

  5. I love dark chocolate, so I think I'd like the bittersweet over the semisweet. Your tarts look beautiful.

  6. OK, that looks totally sinful! I'm salivating here!

  7. You are definitely a blogger I must follow. Great work