Raspberry Truffle Tart Food

RASPBERRY TRUFFLES

Steps:

• Melt 8 ounces of chocolate.
• Heat the butter and cream until the butter is melted and small bubbles form.
• Pour into a small bowl and stir in the chocolate.
• Whisk in the jam and lemon juice.
• cover and refrigerate 60-90 minutes.
• Line a baking sheet with parchment.
• Spoon the mixture into mounds (about 2 teaspoons each).
• Refrigerate 15 minutes or until firm.
• Use the cornstarch to dust your hands, and roll the mixture into balls.
• Refrigerate overnight.
• Remove centers from the refrigerator to warm to room temperature before the next steps.
• Melt 1 1/2 pounds of chopped chocolate and temper as follows.
• If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.
• When the chocolate is nearly melted, stir to complete the melt.
• Let the chocolate cool to 100 degrees.
• Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.
• Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.
• What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.
• If the solid chunk is dull, streaky, or grained, it will have the opposite effect.
• The taste will be the same, but tempering the chocolate makes the truffles much more attractive.
• When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.
• Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.
• The smear should cool glossy and smooth, and should break with a snap.
• Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea).
• Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.
• Refrigerate until set.

TRUFFLE TARTS WITH RASPBERRIES

Steps:

• Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin 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 to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture (recipe follows). Smooth the tops and refrigerate until set, about 2 hours.
• Truffle Mixture: In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. 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.

RASPBERRY TRUFFLES

Steps:

• In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped. , Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm. , Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.

RASPBERRY TRUFFLE TART

Steps:

• Preheat the oven to 350°.
• Butter an 11-inch fluted tart pan with a removeable bottom.
• Pulse the wafers in a food processor until finely ground.
• Add the butter and pulse until well combined.
• Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
• Bake for 12-15 minutes, until the crust is dry and set.
• Let cool on a wire rack.
• Pulse 1/2 pint of raspberries in a food processor just until broken up.
• Pour through a strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
• Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally.
• Remove the pan from the heat and whisk in the raspberry puree and the salt.
• Scatter 1/2 pint of berries over the bottom of the cooled crust.
• Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries.
• Refrigerate, tightly wrapped, for at least 6 hours, or overnight.
• Refrigerate the remaining berries for garnish.
• To serve, remove the side of the pan, scatter the remaining berries over the tart, and cut into thin wedges.

RASPBERRY TRUFFLE TART

Steps:

• Heat oven to 375 degrees F.
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan.
• Trim edge if necessary.
• Bake 7 minutes.
• Remove partially baked crust from oven.
• Lightly brush crust with egg white.
• Sprinkle with ground almonds.
• Return to oven; bake 5 to 10 minutes longer or until golden brown.
• Cool while making filling.
• In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. Remove from heat.
• In small bowl, beat egg yolks slightly with wire whisk.
• Stir in liqueur.
• Add egg yolk mixture to chocolate.
• With wire whisk, beat over low heat 3 to 4 minutes, stirring frequently, until mixture thickens.
• Pour into cooled baked shell.
• Arrange raspberries over filling.
• In 1-quart saucepan, melt jam over low heat.
• Stir in extract.
• Gently brush over raspberries.
• In another 1-quart saucepan, melt 1 oz chocolate with oil over low heat, stirring frequently, until smooth.
• Drizzle over raspberries.
• Sprinkle with sliced almonds.
• Refrigerate until set, about 30 minutes.
• Garnish with mint leaves.
• Store in refrigerator.

RASPBERRY TRUFFLE TART

Steps:

• Heat oven to 350°F. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.
• Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
• Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.
• Brush remaining 1/3 cup perserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.