Keyword: almond, chocolate truffle tart, raspberry tarts, truffle tart
Dessert Type: Tarts
Prep Time: 1hour
Cook Time: 40minutes
Total Time: 1hour40minutes
Author: Elizabeth LaBau
This Chocolate Raspberry Almond Truffle Tart 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.
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.
To Make the Tart:
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.
The filling is adapted from the Chocolate Truffle Tartlets recipe in Dorie Greenspan's book Baking with Julia.