Chocolate Truffle Raspberry Curd Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Truffle Raspberry Curd TartThis  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 CrustCrust Ingredients

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.Crackers in 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.Crust ingredients in processor

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. 2/3 of the crumbs in panEvenly distribute them around the sides of the pan.  Crumbs around sides of panPress them firmly against the sides.  Sides of crust press in.Pour the remaining crumbs in the bottom of the pan. Spread them out to cover the pan.Bottom crumbs in crustPress 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.Pressing in crust with dry measure

Finished Crust

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.Raspberry Truffle ingredients heated for the Raspberry Curd TartWhisk 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.Chocolate submerged for Chocolate Truffle Raspberry Tart

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.  Chocolate Raspberry Truffle FillingSpread the filling over the bottom of the tart shell.Truffle filling in crust

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.Raspberry Curd in crust for Chocolate Truffle Raspberry Curd Tart

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. Releasing tart

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.Whipped cream finish for the Chocolate Truffle Raspberry Curd 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.Chocolate Truffle Raspberry Tart cut

Serves 8 or more.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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15 thoughts on “Chocolate Truffle Raspberry Curd Tart

  1. Susan

    I made this the day after you sent the email. I bake all the time and my husband said it was the best dessert I’ve ever made! Thank you so much for such a delicious and fun recipe.

  2. Lynette Pruett

    Oh, my Helen, I’m in heaven just reading this recipe! I’ve made your Chocolate Cranberry Curd Tart a few times, and we love it; Chocolate Truffle Raspberry Tart is destined to become a favorite, too. I can’t wait to add frozen raspberries and heavy cream to the next shopping list!
    Do you think this tart would freeze well? I know the curd would, but I’m not sure about the chocolate-raspberry truffle mixture. While we’ve been self-isolating during the pandemic, I’ve been cutting any desserts I make into serving slices and freezing individually so we don’t overindulge since we aren’t having friends over. I’m wondering if I can do the same thing with this one.
    On tonight’s menu is your Summer Vegetable Tart…can’t wait! FYI: in your ingredient list for the Chocolate Raspberry Truffle Filling, you state 1/4 C. heavy cream, but the photo shows a measuring cup containing 1/2 C. Which is it? Thanks so much for the recipe!

    1. Lynette Pruett

      Helen, sorry for the silly question on freezing! I just reread the end of your post and see where you mention freezing if made ahead!

      1. hfletcher Post author

        Hi Lynette, No silly questions. Good idea about cutting and freezing. Quarantining isn’t conducive to maintaining weight. I did a good job for months then went off the rails. More excerise, less food is my new mantra. I omitted the photo just before I got your comment because I saw it was incorrect in a couple of ways. I ended up reducing the amount of truffle filling so it wouldn’t overtake the curd. Good catch though! Thanks as always.

  3. Sylvia May

    This looks delicious! One question: is the ½ cup raspberry juice in addition to what is squeezed from the thawed raspberries, or is it that the thawed raspberries should produce ½ cup of juice? It’s a bit confusing with both listed in the ingredients. Thanks.

    1. hfletcher Post author

      Hy Sylvia – I’m not sure how to respond. The raspberry juice is listed in the ingredients as 1/2 cup. The * is telling you how to obtain that 1/2 cup since I don’t know another way to obtain it. The 1/2 cup comes from the thawed raspberries. Hope this helps.

      1. Sylvia May

        Yes that does help, thank you. I missed the *. Guess I should have noticed that. I can’t wait to make this. Thanks again.

  4. sallybr

    this is a masterpiece. I also smile at all the no-bake recipes – I tell you one thing, there is NO WAY I would stop baking bread, as pretty much all the bread we consume I make myself – so I simply bake early in the morning if I don’t want to inflict too much stress on our air conditioning system… But I normally don’t pay attention to no bake recipes, unless YOU are the one recommending them!

    ;-)

  5. Hilda Willman

    Helen, this sounds delicious! I have a birthday celebration for a friend this week and now I know what I’m making for dessert. Can’t wait to try it out. I will never forget the amazing heart-shaped raspberry chocolate truffle tart with basketweave finish that I bought at the UCity retail shop for one long-ago Valentine’s Day! One of the best desserts I’ve ever eaten and now I have the recipe, I do believe!

    1. hfletcher Post author

      Hi Hilda, happy to hear from you and know you are still reading the blog and mostly that you are baking. You have a lucky friend!

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