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Raspberry Truffle Tart

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Smooth dark chocolate and tangy raspberry filling topped with a shiny glaze make this tart one of the richest and creamiest desserts you’ve ever had!


  • One refrigerated pie crust
  • 1c. Ghirardelli Bittersweet chocolate chips
  • 2c. Ghirardelli Semi-sweet chocolate chips (divided)
  • 5 egg yolks
  • 5 T. heavy whipping cream
  • 3 cups plus 5 T. powdered sugar
  • 2 T. vanilla
  • 12 T. butter (divided and melted)
  • 2t. raspberry flavoring
  • red food coloring


  • Preheat oven to 350 degrees.
  • Spray an 8 or 9 inch tart pan with cooking spray and line with pie crust.  Poke holes into bottom with fork and set on a cookie sheet.
  • Melt together 1 cup of bittersweet chips and one cup of semi-sweet.  Allow this to cool to room temperature.
  • In a separate bowl combine eggs, cream, vanilla and 5 T. powdered sugar.
  • Add cream mixture to chocolate and blend well.  Pour into crust and bake for 20 – 25 minutes until center is set.
  • Cool tart completely and then remove outer ring.
  • For filling: Combine remaining 3 c. of powdered sugar with 6 T. melted butter and blend well. Add raspberry flavor and food color. Blend well (add extra powdered sugar if needed for thick frosting-like consistency) and spread over the top of cool tart.
  • For Glaze: Melt 6 T. butter (do not use margarine here!) with remaining cup of semi-sweet chips and stir until smooth.  Pour over top of tart and smooth to edges.
  • Garnish with fresh raspberries if desired.

My thoughts…soooo rich (take a small slice!) and so flavorful!  This tart recipe (minus the toppings) is one of my last-minute go-to recipes.  Its SO quick and easy and you can serve it right out of the oven warm -with cool-whip or ice cream.  The toppings are a bonus if you have a little more time- mix those flavors up!  Great with mint and peanut butter and maple and coconut– such a fun and versatile recipe!  ENJOY!!!

A special thanks to my friend Brie from Color Canvas Media who is teaching me about my camera and who helped me take these photos far better than I could have alone!  I’m addicted to Foodgawker and thus far I’ve had 36 photos rejected and 2 accepted (lol!!) I’ve never had any interest in photography and now I think I’m addicted- fun new hobby!   So here’s to better blog pictures! Thanks Brie!!!!!


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

23 responses »

  1. There are some raspberries just falling off the pie, I could help take care of those first. Seriously, great pictures. I love the layers. The recipe looks fantastic.

  2. Wow, that’s beautiful! I love the layers. Simply elegant.

  3. This looks diivvvvinnneee. The layers are so beautiful together! I would love to give this a go but it wouldnt turn out half as pretty as yours im certain, that wouldnt matter if it tastes even half as good as it looks though! 🙂 Really delicious recipe and a beautiful post

    • Lol! The procrastobaker– LOVE it! 🙂 Story of my life…cooking and blogging instead of all those other yucky chores…I am POSITIVE this recipe would turn out perfect for you– it only looks fancy- its really not hard at all! Thanks for your comment- nice to meet you!

  4. combination of two of my favourite foods, this looks amazing can’t wait to try it!

  5. That looks incredible! I love raspberries and chocolate and I love the layers on this. The raspberry layer looks amazing 😀

  6. Looks so yummy and elegant. Is raspberry flavoring easily available at the grocery store?

  7. What beautiful photos! And I think your photography skills are already amazing! I really need to get a dslr… and all of my pics have been rejected by foodgawker too 😦 My goal is to get at least one photo accepted there! Go you!

    • Oh thanks SO much! 🙂 I just got rejected again today- so your message made me smile. You will have to let me know when you get a photo accepted– I think your photos are great– so it shouldn’t be long– it is such a mystery to me how they choose photos- but its a fun personal obsession- lol! Nice to meet you!

  8. Well… I have to say that I just spent over an hour perusing your blog and WOW! I want to try all of your recipes! The photography is pristine. But I have to tell you that your puppy steals the show. CUTE CUTE CUTE! A thoroughly enjoyable blog. Thanks!

    • Goodness. Thanks you so much for this sweet comment- I have had a perfectly awful week and this comment made me smile– I am so glad you enjoyed my recipes. I think my photography needs some work- but thank you– so much!!! 🙂

  9. I was REALLY amazed with the pictures and the recipe. I looks great! I’m really looking forward to do this tart. There’s only one problem. I’m from Brazil, and in here we use a different kind of measuring, so I’m a little confused about the quantities I should use in the recipies. Do you now the measurings in grams, miligrams, tablespoons, or anything like that?

    • Hi Raquel- and thanks! I hope you get a chance to try this! I have made a few recipes given in metrics and I just googled for a site that does conversions. You usually have to put in the actual ingredient you want to use because of weight/volume issues. (I’m terrible at math!!!) Try this site: The Metric Kitchen and see if it helps you! 🙂

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  11. Will this turn out okay if I just use a pie pan instead of a tart pan? I don’t have one 😦

    • It might…..but it will not fill a pie plate up so it would look a little funny….? Tart pans aren’t very pricey and there are SO many fun things you can make in them…? Michaels carries the Wilton pans (my favorite) and if you have a coupon it’s really worth getting and trying :). Good luck- if you do try it in a pie plate, let me know how it turns out!

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  13. I love how vibrant the raspberry filling is 🙂

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