You guys. It has been so long since I’ve made a chocolate dessert. And by “so long” I mean almost 3 weeks. Sugar heroes cannot live on giant cakes and churros and strawberry bars alone. We need our chocolate too! Consider this Chocolate Raspberry Almond Truffle Tart my humble apology to chocolate. I’m sorry for the neglect. Let’s never fight again.
I can’t think of a better way to welcome chocolate back to the blog than with this tart! It has a crispy chocolate shortbread crust, with a dense, gooey chocolate truffle filling packed with almond flavor, fresh raspberries, and melty pockets of white chocolate chunks. Since I’m opposed to tart nudity, I topped it with whipped cream, more fresh berries, sliced almonds, and a healthy sprinkle of powdered sugar.
Let us all take a moment to admire Jason’s hand modeling and sugar sprinkling skills. So glad I listened to my mom when she told me not to marry for money, but to marry for hands instead.
The credit for this tart actually belongs to you! Well, probably not YOU specifically, unless you’re one of the awesome people who responded to my Facebook request for tart flavor suggestions. I did a quick FB reader poll about what sort of chocolate tart I should make, and got all sorts of great feedback! It was tough to narrow down the options, but I tried to choose the more common flavor requests (raspberries & almonds) and work them into this tart. (And if you see me making a pomegranate-coffee-hazelnut-pineapple tart in the future, you can thank the Facebook commentators.)
I can sometimes be really indecisive, plus I crave constant validation in the form of feedback, so I’m sure I’ll post more “dessert democracy” requests in the future…which means you should probably be my facebook friend already so you can get in on this action. Air kiss!
This tart is my favorite kind of chocolate dessert, which is to say, it’s chocolate overload. The filling is a rich, truffle-textured filling that’s a bit gooey when warm, and more like a thick mousse when it’s room temperature or chilled. I added almond paste to the chocolate filling, so every bite has a bit of almond flavor, then a big handful of juicy raspberries and white chocolate chunks are stirred in just before baking. It sounds like a lot of competing flavors, but they all work perfectly together.
This is a rich dessert, so I really thought I would do that delicate “Oh, I can’t possibly finish a whole slice” dance I see so many other adults do…and yet, I managed to demolish this whole slice like a boss. No regrets, either! This is the perfect dessert to celebrate summer’s beautiful raspberries, so you should get you some while the raspberry getting is good.
- 5⅓ oz (1¼ cups) all-purpose flour
- ¾ oz (1/4 cup) unsweetened cocoa powder
- 1 oz (1/4 cup) powdered sugar
- ¼ tsp salt
- 5 oz cold butter, cubed
- 1 egg yolk
- 2 oz almond paste
- 2½ oz (5 tbsp) butter, cubed
- 6 oz (about 1 cup chopped) bittersweet chocolate—I used 70%
- 8 egg yolks
- 1 tsp vanilla extract
- 1¾ oz (1/4 cup) granulated sugar
- 3 oz chopped white chocolate
- 4 oz (1 cup) fresh raspberries
- 8 oz (1 cup) heavy cream
- 1 oz (1/4 cup) powdered sugar
- Fresh raspberries (I used 6 oz)
- Sliced almonds
- Place the flour, cocoa powder, sugar, and salt in the bowl of a food processor and pulse briefly to blend. Add the cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in 5-second bursts until the dough starts clumping together. Turn it out of the food processor, and knead it several times just until any dry pieces are incorporated.
- Spray a 9" tart shell with nonstick cooking spray. Press the dough into the bottom and up the sides of the shell in an even layer. Refrigerate the tart shell for an hour, or place it in the freezer for 20-30 minutes, to get very firm.
- Preheat the oven to 375 degrees F. Spray a piece of foil with nonstick spray, press it on top of the tart shell, and fill the foil with dry beans, rice, or pie weights. Bake the shell for 20 minutes, until the sides are dry but the center still looks a little underbaked. Carefully remove the foil and weights. Let the shell cool while you prepare the filling.
- Grate the almond paste using a cheese grater, to break it down into small pieces. Combine the grated almond paste, the butter, and the chocolate in a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in short bursts until the chocolate and butter are melted. The almond paste will give it a bit of a gritty texture—that's okay. Set aside to cool to lukewarm.
- Combine the egg yolks, vanilla, sugar, and salt in the bowl of a large stand mixer fitted with a whisk attachment. Whip on medium-high speed for 5-7 minutes, until very thick and light yellow. When you stop the mixer and lift up the whisk, the egg yolks should fall slowly from the whisk in a thick ribbon.
- Pour the chocolate through a wire mesh strainer into the yolks. If there are any big clumps of almond paste, work them through the mesh strainer so they're broken up. Gently fold the chocolate and yolks together. Finally, add the chopped white chocolate and fresh raspberries, and stir them in.
- Scrape the truffle filling into the tart shell. Bake at 350 F for about 20 minutes, until the tart looks puffed and dry on top, and is set but still a little loose in the center. Cool on a wire rack. This tart is wonderful when served slightly warm, but it's also good at room temperature or after being refrigerated. If you want to decorate it like in the picture, wait until it is room temperature so you don't melt the whipped cream on a warm tart!
- Combine the heavy cream with the powdered sugar and whip with an electric mixer until soft peaks form. Spoon the cream onto the top of the tart and gently spread it almost to the edge. Top the cream with the fresh raspberries and a scattering of sliced almonds. Dust the top with powdered sugar, if desired.