Chocolate Truffle Tart Recipe

Ingredients
<br>- 2/3 cup all-purpose flour
<br>- 1/2 cup powdered sugar
<br>- 1/2 cup ground walnuts
<br>- 6 tablespoons butter or margarine
<br>- 1/3 cup NESTLE® TOLL HOUSE® Baking Cocoa
<br>- 1 1/4 cups heavy whipping cream
<br>- 1/4 cup granulated sugar
<br>- 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
<br>- 2 tablespoons seedless raspberry jam
<br>- sweetened whipped cream (optional)
<br>- fresh raspberries (optional)
<br><p></p>Directions
<br>step 1: PREHEAT oven to 350 degrees F.
<br>step 2: 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.
<br>step 3: BAKE for 12 to 14 minutes or until puffed.  Cool completely in pan on wire rack.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup ground walnuts
- 6 tablespoons butter or margarine
- 1/3 cup NESTLE® TOLL HOUSE® Baking Cocoa
- 1 1/4 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2 tablespoons seedless raspberry jam
- sweetened whipped cream (optional)
- fresh raspberries (optional)

Directions
step 1: PREHEAT oven to 350 degrees F.
step 2: 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.
step 3: BAKE for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
step 4: 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.
step 5: 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.

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