Raspberry Truffle Tart

We had a few friends over last night to drink a few bottles of wine shipped to us from California. When we were out in California with some friends this summer, we joined a wine club at our favorite winery, August Briggs (Hubby and I visited the winery while on our honeymoon in July 2007 and insisted we make it one of our stops this summer). The dinner menu consisted of steaks, scalloped potatoes, Caesar salad, and, of course, dessert!

When contemplating dessert, we decided that nothing goes better with wine than chocolate. This tart is pure indulgence and paired perfectly with the wine. What could be more enticing than a giant raspberry-flavored truffle set in a biscotti crust? Nothing, I tell you. Nothing. Photo coming soon!

Rasberry Truffle Tart
(Source: Joy of Baking)

Biscotti Crust:

80z biscotti, broken into small pieces
5 -6 Tbsp butter, melted

Filling:
1/3 cup raspberry sauce (recipe follows)
10 oz semi sweet or bittersweet chocolate, chopped
1 cup heavy whipping cream

Raspberry Sauce:
1 cup fresh or frozen raspberries
2 Tbsp sugar, to taste

Garnish:
Fresh Raspberries

1. Preheat the oven to 350°F. Have ready a 8 - 9 inch (20 - 23 cm) fluted tart pan.

2. In your food processor, place the biscotti and process until finely ground. Transfer to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the tart pan.

3. Bake in the preheated oven for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely before adding the filling.

4. Place 1 cup of fresh or frozen raspberries, that have been thawed, in your food processor and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and press on the raspberries to extract the juice. Add sugar to taste. Set aside.

5. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Stir in 1/3 cup of the raspberry sauce.

6. Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula. Cover and refrigerate overnight.

To Serve: Cut into small slices and serve with fresh raspberries and with any of the remaining raspberry sauce.

Makes one - 8 - 9 inch (20 - 23 cm) tart.