Name: Chocolate Truffle Tart
Prep time: 15 s
Cook time: 20 s
Total time: 80 s
Yield: 8
Ingredients: 2/3 cup all-purpose flour; 1/2 cup powdered sugar; 1/2 cup ground walnuts; 6 tablespoons butter or margarinesoftened; 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa; 1 1/4 cups heavy whipping cream; 1/4 cup granulated sugar; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 2 tablespoons seedless raspberry jam; Sweetened whipped cream (optional); Fresh raspberries (optional)

Make It

Step 1

Preheat oven to 350° F.

Step 2

Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom or 9-inch pie plate.

Step 3

Bake for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.

Step 4

Bring cream and granulated sugar in medium saucepan just to a boil, stirring occasionally. Remove from heat. Stir in morsels and jam; let stand for 5 minutes. Whisk until smooth. Transfer to small mixer bowl. Cover; refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.

Step 5

Beat for 20 to 30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.