Chocolate Truffle Tart
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Ground walnuts||1⁄2 Cup (8 tbs)|
|Butter/Margarine||6 Tablespoon, softened|
|Baking cocoa||1⁄3 Cup (5.33 tbs) (Toll House)|
|Heavy whipping cream||1 1⁄4 Cup (20 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate morsels||12 Ounce (2 Cups, One Toll House Package)|
|Seedless raspberry jam||2 Tablespoon|
FOR CRUST: BEAT flour, powdered sugar, walnuts, butter and cocoa in large mixer bowl until a soft dough forms.
Press dough onto bottom and side of ungreased 9- or 914-inch fluted tart pan with removable bottom.
BAKE in preheated 350°F.
oven for 12 to 14 minutes or until puffed.
Cool completely on wire rack.
FOR FILLING: HEAT cream and granulated sugar in medium saucepan just until boiling, stirring occasionally.
Remove from heat.
Stir in morsels and jam; let stand for 5 minutes.
Whisk until chocolate mixture is smooth.
Transfer to small mixer bowl.
Cover; chill for 45 to 60 minutes or until mixture is cool and slightly thickened.
BEAT for 20 to 30 seconds, just until color lightens slightly.
Spoon into crust.
Chill until firm.
Remove rim of pan; garnish with whipped cream and raspberries.