This is probably the most photogenic thing I’ve ever baked.
So yeah…lots of photos in this post. Enjoy.
I went to a Simple Plan concert on Sunday! It’s the third SP concert that I’ve been to and it was incredible, just as it always was. The only downside is that 90 minutes speeds by when you’re singing at the top of your lungs and getting lost in the lyrics and music of the band that means the world to you.
My whole weekend, in fact, was pretty great. On Saturday, I finished my Extended Essay draft in the morning and finished off decorating a layer cake for my brother and his friend’s birthday dinner. One of my favourite things to do is making layer cakes (alongside decorating cupcakes, of course).
But anyways, these tarts were seriously one of the best things I’ve ever made. They have a perfect flavour balance and are wonderfully decadent. They start off with a classic biscuit base – and who doesn’t love a good biscuit base??
Then they’re filled with this gorgeously smooth chocolate filling and baked, giving them a texture like no other tart or cake or pie that you’ve ever had before. They’re truly quite unique.
And then, they’re topped off with a silky chocolate ganache and fresh, fruity raspberries.
This, my friends, is what I call perfection.
Raspberry Chocolate Truffle Tart
- 1 1/2 cup digestive biscuit crumbs
- 6 tablespoons butter, melted
- 350ml whipping cream
- 250g dark chocolate (70%)
- 5ml pure vanilla extract
- 2 large eggs
- 1 tablespoon powdered sugar
- 100g dark chocolate
- 1/4 cup whipping cream
- Fresh raspberries
- Shredded coconut (optional)
- For the base, mix the biscuit crumbs and melted butter together until fully combined. Press into mini cake tins and/or a lined muffin tray
- Bake at 180 degrees Celsius or 355 degrees Fahrenheit for 10 minutes. Allow to cool before filling.
- For the filling, break the chocolate into pieces in a bowl.
- In a saucepan, bring the cream to a simmer and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted.
- Add in the vanilla extract, icing sugar, and eggs until fully combined
- Pour the filling into the baked tarts and bake for 10 minutes, until the edges are set but the centre is still slightly wobbly
- Remove from the oven and allow to cool
- For the ganache, break the chocolate into pieces in a bowl
- In a saucepan, bring the cream to a simmer and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted
- Spread the ganache over the cooled tarts and top with fresh raspberries and shredded coconut