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.
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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
½ teaspoon gelatin
2 whole eggs
3 egg yolks
½ cup raspberry juice
2 tablespoons lemon juice
⅓ cup granulated sugar (65 grams or 2 ¼ ounces)
½ 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 ⅓ cups graham cracker crumbs (170 grams or 6 ounces)*
¼ cup cocoa, natural or Dutch (25 grams or 1 scant ounce)
½ 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 ¾ inch tart pan with a removable bottom with a non-stick release. Place ⅔ of the crumbs (235 grams or 8 ¼ 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
¼ cup 40% cream
1 tablespoon unsalted butter (15 grams or ½ ounces)
3 tablespoons seedless red raspberry jam
2 ½ 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
⅓ cup unsifted powdered sugar (45 grams or 1 ½ 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 ½ 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.
If you liked this recipe, be sure to check out the Chocolate Raspberry Truffle Tart and the No Bake Mini Chocolate Caramel Tarts.
Nancy says
Hi Helen,
I made this tart for a Valentine’s Day party but had a problem with it and didn’t serve it to guests. I made it 3 days in advance, stored it in the refrigerator and by the 2nd day it had started to weep a pink liquid around the outer edge by the crust. By the serving day there was so much liquid I could pour tablespoons of it off into the sink. I followed your directions exactly except to substitute gluten free graham cracker crumbs. The only issue I had in the preparation was that the thawed raspberries produced absolutely no “juice” as you said they should in the recipe. So, to make the raspberry liquid I had to push the berries through a fine mesh strainer leaving the seeds behind. Was this the cause of the weeping? I did end up up eating it at home since and the weeping didn’t seem to affect the taste except the raspberry curd did not have a very strong raspberry flavor. I liked this tart a lot because it’s an elegant, light, yummy gluten free dessert. I would make it again if I could solve the weeping problem and bump up the raspberry flavor a bit in the curd. I was wondering if it was just poor quality fruit? Any thoughts or suggestions for making it again. Thanks!
Helen S Fletcher says
Hi Nancy, Did you make the curd the day before or up to a week before as stated in the recipe. It sounds like you made it and then used it. The curd cannot be put into the tart immediately. It needs to be chilled or frozen and go into the tart very cold. The recipe states to make it at least a day or up to a week ahead. Also, did you thaw the raspberries until they reached room temperature - then set them in the strainer over a bowl and let them just sit there for to drain. The raspberries left behind are very mushy and lose their shape because the liquid has been drained from them. You can see from the comments it works - the problem is definitely the curd. Hope this helps.
Denise says
Beautiful! This re pie will be perfect for Valentine’s Day! Thanks
Helen S Fletcher says
Hi Denise - This is one of my favorite photos.....and desserts.
Jennifer Hall says
I made this twice and it was both delicious and beautiful. A big hit!!!
Helen S Fletcher says
Hi Jennifer - Lucky people to eat this.
Susan says
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.
hfletcher says
Hi Susan, what a wonderful way to wake up. Thanks so much for letting me know.
Patty Padawer says
How do I change my email address on your site? Do not want to miss one post
hfletcher says
Hi Patty - I sent you an email. Just respond and I'll take care of it.
Lynette Pruett says
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!
Lynette Pruett says
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!
hfletcher says
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.
Sylvia May says
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.
hfletcher says
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.
Sylvia May says
Yes that does help, thank you. I missed the *. Guess I should have noticed that. I can't wait to make this. Thanks again.
hfletcher says
Hi Sylvia - You're very welcome.Happy you're going to make it.....and you'd be surprised at what I miss!
sallybr says
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!
;-)
hfletcher says
Thanks Sally - You're bread baking is actually artwork. Still working on my slashing but not getting anywhere.
Hilda Willman says
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!
hfletcher says
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!