Chocolate and raspberry truffle tart
Attention chocolate lovers, this decadent tart combines dark and white chocolate. And there is no pastry crust, so it is quick and easy to make.
Note: + cooling time
- 200g dark chocolate, chopped
- 125g butter
- ½ cup (110g) caster sugar
- 3 Coles Australian Free Range Eggs, lightly whisked
- ½ cup (75g) plain flour
- ¼ cup (60g) sour cream
- 1 tsp vanilla bean paste
- 125g fresh or frozen raspberries, coarsely torn
- 50g white chocolate, chopped
- Shaved white chocolate, to serve
- Raspberries, extra, to serve
- Blueberries, to serve
Preheat oven to 160°C. Grease a 24cm (base measurement) fluted tart tin with removable base. Line base with baking paper. Place on a baking tray.
Combine the dark chocolate and butter in a medium saucepan over low heat. Cook, stirring occasionally, for 3-5 mins or until the chocolate melts and mixture is smooth. Set aside for 5 mins to cool slightly.
Add the sugar and egg to the chocolate mixture and stir to combine. Add the flour, sour cream and vanilla and stir until combined. Pour the mixture into the prepared tin. Sprinkle the raspberry and chopped white chocolate around the edge of the tart. Bake for 30 mins or until just firm to the touch. Set aside to cool completely.
Place the tart on a serving plate. Top with shaved white chocolate, extra raspberries and blueberries. Cut into wedges to serve.