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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!

INGREDIENTS:

  • 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

DIRECTIONS:

  • 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!!!!!

Cookie Cutter Brownies

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Make a dessert that everyone will love at your holiday parties!  Brownies cut into shapes and dipped in white chocolate— so. much. FUN!!!!

INGREDIENTS:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 1c. milk
  • 1 1/2 bags of Wiltons Candy Melts (in whatever colors you want!)

DIRECTIONS:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool completely
  • Using a sharp cookie cutter, cut small shapes out of the brownies. (I just used my finger to gently push the brownie out of the cutter and onto a cutting board.


  • Place excess brownie pieces into a freezer bag and freeze for another day (we are having brownie sundaes later this week!) 🙂
  • Melt each color of candy melt in separate bowls, microwaving for 30 second increments and stirring in between until smooth.
  • GENTLY set brownie cut-out into melted chocolate and scoop chocolate over the top.  Lift out with fork and tap excess chocolate off.  Place on parchment paper to harden.


My thoughts:  These are SO much fun to make!!!  The brownies are very easy to cut into shapes- its a good “cake- like” brownie recipe (you would not want to use a fudge brownie with this!)  The hardest part is dipping them in the candy melts.  Its not NEARLY as difficult as those crazy cake-pops, but you do have to be gentle and really keep your fork and bowl edge clean as crumbs can get into the melted chocolate and ruin the texture of it.  If you want to skip the chocolate coating part you could easily just decorate these cute little brownies with frosting too!  Enjoy!

 

Dedicating this recipe to all the people in my life who serve or have served our country in the military— THANK YOU!!!!!!!!!!!!!!!!!!!

This recipe was shared on these wonderful blogs:

Bacon Time, Somewhat Simple, Fireflies and Jelly beansLittle Brick Ranch, Sweet as Sugar Cookies, Pinch of this, that and the other, Something Swanky, Two Maids a Milking

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