This  elegant Chocolate Truffle Raspberry Curd Tart is actually really easy to make.  While it’s true there is no baking, the raspberry curd does have to be made ahead, even a week  or better yet, make it and freeze it.

Posting during summer is difficult for me as a baker.  Everywhere I look, there is no bake this and no bake that.  I thought all of that was solved with air conditioning.  Guess not.

A simple chocolate graham cracker crust has a thin ribbon of chocolate raspberry truffle filling topped with  a crimson layer of Raspberry Curd wreathed in swirls of whipped cream.  If you’re not photographing every step, it can be made in no time.  Even better, it can be made a couple of days ahead and held in the refrigerator or frozen for longer storage.  I can’t do much better for a  summer dessert.

Raspberry Curd Tart Filling

This is made exactly like the lemon curd using the ingredients below and substituting the raspberry juice for the lemon juice in the lemon curd.  Go here for how-to photographs.  This should be made at least the day before or up to a week ahead. It can also be frozen for several months.  Thaw in the refrigerator before using.

In the original post there is a photo with raspberry jam in it.  I have omitted the photo because I omitted the jam and didn’t want anyone to be confused by it.

 12 ounce bag of unsweetened, frozen raspberries, completely thawed* (340 grams)
1 teaspoon water
1/2 teaspoon gelatin
2 whole eggs
3 egg yolks
1/2 cup raspberry juice
2 tablespoons lemon juice
1/3 cup granulated sugar (65 grams or 2 1/4 ounces)
1/2 cup unsalted butter, cold, cut into 8 to 10 pieces (114 grams, 4 ounces or 1 stick)
Red Food coloring

*Thaw the raspberries until they are room temperature.  Place a strainer over a bowl and add the thawed raspberries.  Use only the juice if possible.  If there isn’t quite enough, gently press the pulp through the strainer, leaving the seeds behind.  Add the 2 tablespoons lemon juice and set aside.

Dissolve the gelatin in the water.  Set aside.

In a medium size bowl, whisk the eggs and yolks together.  Whisk in the raspberry and lemon juice.  Pour it through a strainer into the top of a double boiler.  Stir in the sugar and add the butter.

Place over simmering water and, stirring constantly, bring it to 172°F. Remove it from over the hot water.  Immediately tear the gelatin into small pieces and add it to the hot Raspberry Curd, stirring to completely dissolve it.   There is no need to liquify it, the hot curd will do that.

Stir in red food coloring as desired.  The filling looks rather bleak without it.

Pour it into a storage container, cover the surface with plastic wrap and cool to room temperature. Refrigerate.

Chocolate Graham Cracker Crust

1 1/3 cups graham cracker crumbs (170 grams or 6 ounces)*
1/4  cup cocoa, natural or Dutch  (25 grams or 1 scant ounce)
1/2 cup unsifted powdered sugar (55 grams or 2 ounces)
1 stick unsalted butter, melted (114 grams or 4 ounces)

*The same amount of graham crackers can be used as seen below.

With Whole Graham Crackers.

If using whole graham crackers, break them up and place them in the bowl of a food processor.

Process to break them up further and then pulse until they become crumbs.  Add the cocoa and powdered sugar, pulsing to mix them evenly.

Remove to a large bowl and pour the butter over the crumbs. Mix with a fork so they are uniformly coated.

With Graham Cracker Crumbs

Mix crumbs, cocoa and powdered sugar together, rubbing between hands until cocoa and sugar lumps are gone.  Add butter and toss with a fork until crumbs are completely coated.

Pressing in the crumbs

Spray a 9x 3/4 inch tart pan with a removable bottom with a non-stick release.  Place 2/3 of the crumbs (235 grams or 8 1/4 ounces) in the pan. Evenly distribute them around the sides of the pan.  Press them firmly against the sides.  Pour the remaining crumbs in the bottom of the pan. Spread them out to cover the pan.Press them solidly against the bottom, joining them to the sides.  Set aside.

Note:  At the shop we  used our hands to press in the crusts.  However, it might be easier to use a small dry measure for some people.

Chocolate Raspberry Truffle Filling for the Raspberry Curd Tart

1/4 cup 40% cream
1 tablespoon unsalted butter (15 grams or 1/2 ounces)
3 tablespoons seedless red raspberry jam
2 1/2 ounces semisweet chocolate (70 grams)

Heat the cream, butter and jam until steaming and the butter is melted. Do not boil.Whisk gently to make sure the butter is melted and the jam dissolved. If a little of the jam remains, that’s fine.   Remove from the heat and submerge the chocolate under the cream.

Let sit for 4 to 5 minutes. Gently whisk to smooth out the chocolate.  Using a rubber spatula, go around the bottom edges of the pan to make sure all of the chocolate is melted.  Spread the filling over the bottom of the tart shell.

Chill until set – 10 to 15 minutes should do it.

Finishing the Raspberry Curd Tart

The Raspberry Curd will be very firm.  Microwave it for about 45 seconds, stirring to loosen it. Do not over heat it.  Pour it over the Chocolate Raspberry Truffle Filling, smoothing it out.  Refrigerate it to set it up.  Freezing is faster.

Whipped CreamTopping

1 cup heavy cream
1/3 cup unsifted powdered sugar (45 grams or 1 1/2 ounces)
Fresh raspberries

Combine the cream and powdered sugar in the bowl of a mixer fitted with the whisk attachment.  Beat on medium until it thickens then raise it to high and beat until stiff.

Release the tart by slipping off the outside ring.  Loosen the bottom of the tart by inserting a metal spatula between the bottom of the pan and the tart.  It will slip right off. 

Fit a pastry bag with a 1/2 inch open star tip.  Fill the bag with the whipped cream and pipe large rosettes around the inside edge of the tart.

Refrigerate until serving.  Or freeze if making ahead.  Thaw in the refrigerator

To serve:  Pile fresh raspberries in the middle.  Be sure to show it off before cutting.  Serve the Chocolate Truffle Raspberry Curd Tart  with several fresh raspberries on each plate.

Serves 8 or more.