Chocolate Raspberry Truffle Tart - Dacor Wall Ovens Manual

Default Mode and Temperature: Pure Convection
Recommended Time: 10-15 minutes
Tips: Use 10" tart pan; Use rack position 2. For two pans, use rack positions 2 and 4.
Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#1 Tarts

Chocolate Raspberry Truffle Tart

CRUST
2
1 ⁄ cup all purpose flour
3
1
⁄ cup cocoa powder
3
3 ⁄ cup granulated sugar
4
1 teaspoon vanilla extract
1 ⁄ teaspoon salt
2
1 cup, (2 sticks) unsalted butter
1 cup whipped cream or 1 quart vanilla bean ice cream
Adjust oven rack to position 2. In Dacor Guide, select Tarts. Allow oven to preheat. To prepare the crust, butter a 10-inch tart pan
with the removable bottom and set aside.
In food processor, combine flour, cocoa powder, sugar, vanilla, and salt. With the machine running, drop in the butter 1 Tablespoon
at a time through the feeder tube. Process until the dough forms a ball. Remove the dough and press into the prepared pan. Once
the oven has preheated, place the tart crust in the oven and bake for 10 minutes, or until the dough is set. Remove from the oven
and let cool.
To prepare the first layer of filling, combine thawed raspberries and sugar in a sauté pan. Cook over medium low heat until a chunky
fruit syrup forms. Allow to cool and set aside.
To prepare second layer of filling, place the butter and chocolate pieces in a double boiler over low heat. Simmer until melted,
stirring occasionally. Remove the bowl from the heat and stir in the sugar and eggs. Mix well. Add the vanilla; mix well.
To assemble, spread raspberries over cooled crust. Pour chocolate mixture on top. Place on cookie sheet. Place in oven and set
timer for 20 minutes. Bake until the middle is set.
Whip the cream to soft peaks and serve a dollop on top or serve with a scoop of vanilla bean ice cream.
Serves 12.
RECIPES
Tarts
/325˚
™
1ST LAYER FILLING
3 cups frozen raspberries
1
⁄ cup granulated sugar
2
35
2ND LAYER OF FILLING
1 1
⁄ cup ( ⁄ stick) unsalted butter
4 2
1 pound bittersweet chocolate,
cut in pieces
1 ⁄ cup granulated sugar
2
4 large eggs
1 teaspoon vanilla extract