Raspberry Dark Chocolate Truffle Tart

Ingredients

• For the Tart Crust:

• 9 chocolate graham crackers (1 sleeve)
• 1/4 cup sugar
• 1/4 cup butter, melted

• For the Raspberry Layer:

• 1/2 cup raspberry jam
• 2 Tablespoons Chambord

• For the Chocolate Truffle

• 10 ounces 60% cacao bittersweet chocolate premium chips
• 1 cup heavy whipping cream
• 3 Tablespoons butter, diced

Instructions

1. Preheat oven to 375 degrees . Place the graham crackers into a resealable plastic bag and seal bag. Roll over and pound bag with rolling pin until the graham crackers are reduced to crumbs. Add the sugar to the plastic bag and shake to combine. In a medium microwavable bowl, melt ¼ cup of butter. Add the crumb mixture to the melted butter in the bowl and mix well until evenly combined.
2. In a 14 X 4 removable bottom tart pan, distribute the crumb crust and press down firmly and up the side of the tart pan. Place tart pan on baking sheet and bake at 375 degrees for 10 minutes. Remove and cool completely.
3. For the Raspberry Layer: Microwave 1/2 cup raspberry jam until softened and loose, approximately 30 seconds. Add Chambord and mix well. Spread the raspberry filling over the bottom of the crust to almost the edges.
4. For the Chocolate Truffle: Place chocolate chips and 3 tablespoons of butter into a medium glass bowl. In a medium sauce pan, heat heavy cream on high just until bubbles form around the edges (do not boil). Pour heated cream over the chocolate and butter and let stand 1-2 minutes. Whisk the truffle filling until smooth and creamy and pour over raspberry filling. Spread to the edges . Refrigerate for at least 4 hours.
5. To serve: Remove outer rim of tart pan. Cut tart into four 3 1/2 inch squares and cut each square in half into triangles. Garnish with whipped cream and drizzle with Chambord.

Notes