This rich and delicious tart is a great recipe to do ahead and keeps well for a few days. It is an interesting recipe because it uses Bisquick pancake mix in the crust, so the crust is more of a shortbread texture that crumbles when you cut into it rather than a flaky buttery crust.
As the recipe is called a truffle tart, we have to make a chocolate ganache, like if you were to make truffles. I used a whole 9 oz bar of Scharffenberger semisweet chocolate and half a bar of bittersweet.
After the crust completely cooled, I spread a layer of raspberry preserves on top.
Chocolate ganache poured on top of the raspberry jam. Chill for 2 hours or until set.
Dusted with powdered sugar
Garnished with fresh raspberries to go with the jam layer. I like how you can distinctly see all the layers and when you cut into it, the jam oozes out a little bit.
Raspberry Chocolate Truffle Tart
My notes:
- The recipe calls for a 9″ pan but I used a 10″ and increased the recipe by 25%.
- The tart dough is a little tricky to get into the pan because its so crumbly but it actually does hold together after its baked.
Deliciously Noted is a food blog documenting my life in San Francisco, eating, baking, meeting artisans and chefs and when in need of an escape from the fog, sharing about my getaways to New York or Paris.
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