Chocolate Truffle Raspberry Tart – 5 ingredient raspberry tart recipe
Enjoy a slice of my Chocolate Truffle Raspberry Tart with my easy 5 ingredient recipe. I made this delicious pudding in the Le Creuset rectangular tart tin.
Now this a tart! This is my super simple tart recipe. It’s only 5 ingredients and always is a show stopper at events. I mean you can see why it’s gorgeous! Crushed bourbon biscuit base with chocolate truffle filling studded with raspberries. It’s sophisticated, homemade but stylish and of course absolutely delicious.
Just check out the squidgy truffle centre as it’s been sliced. You know you want a piece now! It’s a bit crumbly but I can promise you won’t have a crumb left once you try it.
What I love so much about this tart is the chocolate truffle bed the fresh raspberries sit on. I make it with dark chocolate so it’s intensely rich to collaborate with the juicy berries.
How many people can this serve?
The tart is rather large and I have said it will make 12 large portions but I think you could easily get 48 smaller squares out of it. 12 rows each with 4 raspberries on. Each with a raspberry on top and a lovely bitesize for a party or event.
If you are going for smaller portions I would recommend not having the sides of the tart built up so the finish piece would be base, chocolate and raspberry as a cross segment. The chocolate will set enough for you to do this and not fall off the base.
Baking with Le Creuset’s rectangular tin
For this recipe I used the Le Creuset rectangular tin, which you can order online here. It is beautifully non stick and has a removable base perfect therefore getting your tarts out ready to serve really is a piece of cake.
The black metal rectangular tin is perfect for this fridge bake or in the oven if you want to make a pastry case tart. The curved edge for the tart makes the final tart look so cute. It’s not as obvious with this recipe as the bourbon biscuits add a different texture but with smooth pastry it would look lovely.
A little design detail I thought was well thought of was the rim around the outside. It’s a great to be able to pick up the tin and not get your fingers in the tart. Also great for the oven as pull it out with the oven gloves and not get the gloves in the tart either.
How to make the Chocolate Truffle Raspberry Tart
In a blender or food processor grind up the bourbon biscuits until the resemble bread crumbs. A rolling pin and a sandwich bag is slower also works well to make crumbs. Melt the unsalted butter and add to the biscuits crumbs and mix together. Spoon the mix into the tart tin and push down to make the base and into corners to make the case. Pop it in to the fridge for 30 minutes and then it will be ready for the truffle filling
Break up the chocolate pieces and add them to a bowl and add the 2 teaspoons of butter. In a pan warm up the double cream until it starts to bubble. (Do not let it boil.) Pour the cream over the top and slowly mix together until everything is melted and combined. Take the biscuit case out of the fridge and pour the ganache in.
Stud with raspberries and pop in the fridge for 1 hr. Remove from the fridge and serve.
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Chocolate Raspberry Tart Recipe
Chocolate Raspberry Tart - 5 ingredient recipe
- 400 grams bourbon biscuits
- 140 grams unsalted butter plus 2 tbsp for the chocolate truffle
- 300 grams plain chocolate
- 250 ml double cream
- 250 grams fresh raspberries
- In a blender or food processor grind up the bourbon biscuits until the resemble bread crumbs. A rolling pin and a sandwich bag is slower also works well to make crumbs.
- Melt the unsalted butter and add to the biscuits crumbs and mix together.
- Spoon the mix into the tart tin and push down to make the base and into corners to make the case.
- Pop it in to the fridge for 30 minutes while you make the ganache.
- Break up the chocolate pieces and add them to a bowl and add the 2 teaspoons of butter.
- In a pan warm up the double cream until it starts to bubble. Do not let it boil.
- Pour the cream over the top and slowly mix together until everything is melted and mixed together.
- Take the biscuit case out of the fridge and pour the ganache in.
- Stud the ganache with raspberries.
- Pop the dessert back into the fridge and leave for at least 1 hour.
- You could serve it with a little extra cream or ice cream but it doesn't really need it.
This tart is a favourite of mine and it’s so easy. The recipe only has 5 ingredients! It really is super simple and all your guests will definitely be impressed! Promise!
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Disclaimer - This recipe is collaboration with Le Creuset. Recipe is my own.