Chocolate Raspberry Truffle Tart

Preheat your oven to 350 degrees (F), and have an 8-9 inch tart pan ready.

For the Biscotti Crust: In your food processor, place the biscotti cookies and process until finely ground. If you don’t have a food processor available, try putting the cookies in a Ziploc bag and breaking them apart with a meat tenderizer. Transfer the crumbs to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the tart pan. Bake in the preheated oven for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely before adding the filling.

For the Filling: First, we need to make the raspberry sauce. Place 1 cup of frozen raspberries (you can also use fresh if you prefer) that have been thawed in your food processor or blender and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and press on the raspberries to extract the juice. Add sugar to taste. Set aside.

Note: for the chocolate . . . I like to use good quality, 60% cocoa for this recipe but use your judgement according to your taste.

Place the chopped chocolate in a medium sized bowl, and set aside. Heat the cream in a saucepan over medium heat, bringing just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth, then stir in the raspberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top if necessary, with an offset spatula. Cover and refrigerate overnight.

Garnish the top of the tart with fresh raspberries and shaved chocolate. You can also serve cut pieces with any remaining raspberry sauce you may have!