No Bake Chocolate Raspberry Truffle Tarts Recipe 

These No Bake Chocolate Raspberry Truffle Tarts are quick, tasty, and elegant enough to make everyone think you visited the best bakery. (Shhh! Don't tell anyone you can make these beforehand!)  They can be frozen for months without raspberries to make them more palatable.  


Chocolate Crumb Crust – 1 ⅓ cups graham cracker crumbs 170 grams or 6 ounce – ¼ cup cocoa 25 grams or 1 scant ounce – ¼ cup unsifted powdered sugar 30 grams or 1 ounce – 10 tablespoons unsalted butter melted (140 grams or 5 ounces) Chocolate Truffle Filling – ¾ cup heavy cream – 4 tablespoons unsalted butter 58 grams or 2 ounce – ¼ cup sugar 50 grams or 1 ¾ ounce – 10 ounces semi sweet chocolate 285 gram – 1 teaspoon vanilla Fresh Raspberry Topping – 1 lb fresh raspberrie



Chocolate Crumb CrustPlace graham cracker crumbs in a medium basin.Sprinkle powdered sugar on crumbs.Decorate powdered sugar with chocolate.Mix dry ingredients.Toss crumbs in melted butter with fork.  


Spray-pans release.  Use ¼ cup or 50 grammes for each shell's sides and bottom.  Place ⅔ or 35 grammes in the pan.  Push crumbs against pan sides and spread evenly on bottom. Press them hard against the edge.  


Distribute 15 grammes or ⅓ of crumbs evenly on the shell bottom.  Put pressure.  Set aside. 


Chocolate Truffle Filling On medium, cook cream, butter, and sugar.  Slowly mix sugar and butter.  If not, lower the heat and stir until the mixture is steaming hot but not boiling—180 degrees on a candy thermometer.    


Remove from heat; add chocolate and vanilla.  Let chocolate soak in cream for 5 minutes. Gently whisk.   


Use a rubber spatula to scrape the pan bottom to include all the chocolate.  Put 2 ounces of chocolate filling under each shell's top.  Refrigerate or freeze to set.     


Release Tarts Flip-tarts.  Put a small, flexible metal spatula under the tart pan rim.  Fully turn the spatula around the shell.  Twist the spatula to release rim.  If not released, circle again.  Remove rim.  


Strive for the middle with the spatula between the shell and the bottom.  Move the spatula around the tart pan bottom, not the tart.  Delete bottom.   


Put raspberries on upside-down tarts. Remove tarts from fridge one hour before serving to complete. Fill tarts with raspberries.


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