Chocolate Raspberry Truffle Tart (or Squares)

        From the blog For Love of the Table

Graham Cracker Crust:

5 oz. graham crackers, finely ground (to make 1 1/3 cups crumbs)

3 T. granulated sugar

5 T. unsalted butter, melted


Line a 9- by 9-inch baking pan with foil, leaving an overhang.  Butter or spray the foil.  Combine the crust ingredients until homogenous and press into the pan in a compact even layer. Bake in a pre-heated 350° oven until just beginning to brown—10 to 12 minutes.  Cool.



2 large egg yolks

1 1/3 c. heavy cream

2 88 gram Chocolove "Raspberries in Dark Chocolate" bars, finely chopped  (see note)

4 oz. fine-quality bittersweet or semisweet chocolate (no more than 60%),  finely chopped (see note)


Lightly beat yolks in a small bowl.  Bring cream to a simmer in a 2-quart heavy, saucepan and remove from heat.  Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking.


Cook custard over moderately low heat, stirring constantly with a wooden spoon or heat-proof rubber spatula, until it is thick enough to coat back of spoon and registers 170°F on thermometer, 1 to 2 minutes (do not let boil).  Remove from heat and add chopped chocolate, whisking until smooth. 


Pour filling evenly over crust and chill, uncovered, until firm, at least 2 hours.  Lift out of the pan using the foil, trim the edges.


To cut into 16 "triangles" cut the square in half.  Then cut each half cross-wise into four rectangles.  Cut each rectangle on the diagonal.  Serve with raspberry sauce (purée and strain fresh or thawed, frozen raspberries, adding sugar and lemon juice to taste), softly whipped cream and fresh raspberries.


Or, cut into 24 small rectangles:  Cut the square into four strips one direction. Then cut each strip cross-wise into six.  Garnish each square with a small rosette of whipped cream and a fresh raspberry. 


Serve chilled or at cool room temperature. 

Note:  You may use any combination of the chocolate raspberry bar and semi-sweet/bittersweet chocolate as long as your total amount of chocolate is 300 grams or 10 1/2 oz.