Put all other definitions aside. These raspberry truffle tarts give rich a whole new meaning, with an Oreo cookie crust, a dark chocolate truffle filling, homemade whipped cream, and a few plump raspberries for good measure.
There are few things better than enjoying good food with friends, which is what we did with these. An adorable toddler in my arms (not mine!), surrounded by wonderful people and fun conversation, all while taking bites of a rich raspberry truffle tart made for a purely blissful evening.
Perfect for making and sharing with someone special, add these to your list of "special occasion" desserts! Rich desserts make for a rich life!
Looking for other rich, "special occasion" desserts? How about a Raspberry Amaretto Trifle, Chocolate Peanut Butter Torte, Lemon Tart, or POM Cheesecake Bars?
One Year Ago: Banana Oat Bars with Peanut Butter Chips
Raspberry Truffle Tarts
inspired by FoodNetwork.com
*makes 9 mini tarts
-2 cups Oreo crumbs
-8 tbsp (1 stick) melted butter
-1 small package fresh raspberries
-1 1/4 cup heavy cream, divided
-12 oz. high-quality dark chocolate, chopped into small pieces
-1 1/2 tsp vanilla extract
-1 tbsp sugar
1. Line 9 cups in a muffin tin with paper liners. In a small bowl, mix Oreo crumbs with melted butter. Divide crumb mixture evenly between the 9 tins. Using your fingers, press crust into the bottom and up the sides of each muffin tin. Place muffin tin in the fridge.
2. In a small saucepan over LOW heat, bring 3/4 cup of heavy cream just to a simmer. In a separate bowl, place chopped chocolate. Once cream has begun to simmer, remove from heat and pour over chocolate. Allow to sit for 10 minutes, melting the chocolate. Use a spoon and stir to combine completely. Stir in vanilla extract. Set aside at room temperature for 1 hour.
3. Remove muffin tin from the fridge. Place 1 raspberry in the bottom of each Oreo crust. Using a spatula, transfer chocolate mixture into a piping bag (or a ziploc bag with a corner cut off). Pipe chocolate into each of the Oreo crusts, using a knife or spatula to spread evenly.
4. Return muffin tin to fridge while preparing whipped cream. Using a stand mixer with the whisk attachment, whip 1/2 cup heavy cream with 1 tbsp sugar on high speed until it makes whipped cream. Spread whipped cream on top of each tart, topping with a few fresh raspberries. Remove tarts from liners before serving.
**Store in the fridge (up to two days) before serving. You may want to allow them to warm up a little before serving--the truffle filling gets very hard!