Raspberry Truffle Pie

Prep Time: 25 mins | Cook Time: 16 mins | Course: Dessert | Serves: 12

Fresh raspberries in a rich and decadent raspberry flavored truffle filling. I used a chocolate crumb press in pastry, but you could use a chocolate cookie crust or even a graham crust here, and substitute a commercial raspberry jam. Happy baking! Inspired by Callan Wenner of The Cozy Plum https://thecozyplum.com/chocolate-raspberry-tart/

Chocolate Tart Crust:

1 ¼ cups flour

⅓ cup sugar

¼ cup unsweetened cocoa

¼ tsp salt

6 Tablespoons butter, melted

1 teaspoon vanilla

Berry Jam:

6 oz raspberries

¼ cup sugar

1 Tablespoon crème de framboise or other raspberry liqueur, optional

Raspberry Truffle Filling:

1 ¼ cups heavy cream

12 oz dark chocolate chips

2 Tablespoons crème de framboise or other raspberry liqueur, optional

1 teaspoon vanilla

12 oz fresh raspberries

Mint leaves, for garnish

Preheat the oven to 400*. In a food processor, layer flour, sugar, cocoa, and salt. Pulse to distribute, pour in melted butter and vanilla and pulse until incorporated. Press into a 9” or 10” tart pan or pie plate with a flat bottomed cup pressing the crumbs up the sides. Bake for 12 minutes.

Stir raspberries and sugar in a large microwave safe bowl and heat for 1 minute, repeat for 2 more times at 1 minute intervals. Stir in berry liqueur, if using. Pour jam into the baked chocolate crust.

Microwave heavy cream for 2 minutes in a large microwave-safe bowl. Add chocolate and let sit for 1 minute, then stir in until smooth. Stir in vanilla and liqueur, if using. Pour over the jam and let it come to room temperature. Press fresh raspberries into the chocolate filling and refrigerate. The tart will set up as it continues to cool. Garnish with mint leaves.