Raspberry Truffle Tart

 Raspberry Truffle Tart

I found this great recipe on allrecipes that uses fresh berries, and since I live in berry country and it’s getting to be that time of year again I thought I would share.

Raspberry Truffle Tart

First you’ll need an pie crust when it’s ready you bake your crust for 7 minutes in a preheated 375 degree oven.  I use this recipe here

While it’s baking you whip up an egg white (save the yolk you’ll need it later)and finely chop up some almonds.

After your crust has baked for 7 minutes you take it our and gently brush it with the egg white and sprinkle it with the chopped almonds.  Return it to the oven until it is nice and brown and fully cooked.

While it’s cooling you mix up your filling which is 6 oz of Bakers Semi-Sweet chocolate (chopped) and 1/4 cup of butter melted in a saucepan.

    

Once it’s melted you remove it from the heat and mix in two egg yolks.  But it back on the burner and cook it on low until it thickens about 3 minutes.

Then pour it into your prepare pie shell and line it with your fruit.

 

Then you heat up some raspberry jam and drizzle it over the top of all the fruit.  I just used my raspberry freezer jam that I made this year

Then you heat up 1 oz of semi-sweet bakers chocolate with 1 tsp of oil and drizzle that all over the top of the fruit.

 

Top it with sliced (or chopped) almonds and ENJOY!

Just perfect for berry season!!