Thursday, February 7, 2013

Chocolate Raspberry Truffle Torte Tart, from Vanille Magazine

Have a Happy Valentine's Day!!

Love Is In The Air..da..dee..da.. (humming the melody by John Paul Young) while preparing these CHOCOLATE RASPBERRY TRUFFLE TORTE TARTELETTE. Isn't that a mouthful? A combination of a creamy dark chocolate truffle, raspberry preserved, served in a mini tart shell (store-bought or self-baked) and topped with tangy sugar coated red-currents. Dark and tangy? This combination works and blew my mind away. Also I couldn't decide whether it should be a torte or tart, so it is now both..a torte and a tart.

Next, I'm excited to announce that the Issue 2: Vanille Magazine will showcase a couple new collaborators and the theme this time is all about L♥VE. Bring on the berries and chocolate. Who could resist them? There will be fantastic savoury and sweet treats recipes to impress your love ones.

These tartelettes are simplicity at its' best. Not only I think they look kind of romantic and not in a cheesy way; they will probably swoon anybody over. Plus they are in perfect bite sizes. Are you feeling some L♥VE?
Serve them cold (it's almost like eating a chocolate truffle coated with a crumbly biscuit crust on the outside) or have them in room temperature . For a romantic after dinner dessert or during a brunch picnic, serve these tarts alongside with Prosecco or Reisling. They really heighten the senses, making them pop; definitely something worth trying.

Chocolate Raspberry Truffle Torte Tartelette
by Chic & Gorgeous Treats                                          

* Makes 24 mini tarts.
* Makes a single 8 inches round tart.
*Makes 6 individual medium sized tarts.
* Feel free to use store bought ready-made tart shells.
*Non filled tart shell is best kept up to 2 days in an airtight container.
*Thaw 5-10 minutes before serving.

Basic Sweet Tart Shell
125g unsalted cold butter, cubed
1 cups powdered sugar, sifted
3 egg yolks
1 1/2 cups plus extra all-purpose flour, sifted
1 teaspoon pure vanilla extract
1 tablespoon ice cold water

Chocolate Truffle
3oz semi-sweet chocolate
3oz dark chocolate
6 tablespoons unsalted butter
1 1/2 tablespoon golden syrup
3/4 cup heavy cream, room temperature

To Assemble
Chocolate Ganache
1/2 cup raspberry preserves
Fresh raspberry or sugar coated red-current, to garnish (optional)


To prepare Basic Tart Shell:

1.      Using a food processor, blitz flour, powdered sugar and cold butter until it resembles fine
bread crumbs. Add the yolks one at a time mixing after each addition until well combined.
Then add the pure vanilla extract and ice cold water. Mix for another 1-2 minutes or until the 
dough comes together nicely. Transfer sweet pastry dough onto a cling film wrap, shaping into
a disk and chill in the fridge for an hour.

2.     Preheat oven to 180°C. Thaw dough for about 10-15 minutes at room temperature. On a dry
surface, sprinkle some flour on your work table, and on the rolling pin. Roll the sweet pastry
shell to about ¼ inch thick circle. Grease the tart pan with a little butter and sprinkle some
flour. Line the tart pan with the dough, repeating the same process, if making individual tarts.
Then, transfer the dough back to the fridge and chill for 30 minutes.

3.     Remove tart shell from the fridge. Line it with parchment paper; fill pie shell with dried
beans or pie weights. Bake in the oven for about 10-12 minutes, then remove the beans and
liners and transfer back to the oven and bake for another 15 or until lightly golden brown in

To prepare Chocolate Truffle:

4.     In a double boiler, with a heatproof bowl over simmering hot water, melt together
chocolate, butter and golden syrup. Stir occasionally until the chocolate is completely melted
and take it off the heat.

5.     Allow chocolate to cool slightly, before stirring in heavy cream. Mixture will appear runny
at first; but continue to stir and mix cream and chocolate together. It will start to thicken. As
chocolate mixture is fully cooled to room temperature, it will set where it’s more of a 
spreadable consistency. Alternatively, you may chill ganache in the fridge for about 15-20
minutes, to help it set. To use, thaw in room temperature for about 2-3 minutes.

To assemble tart:

6.     Spread bottom of tart shell with a layer of raspberry preserved. Spoon or pipe soft ganache
into prepared tart shell until 3/4 full. Garnish with fresh raspberry or sugar coated red
currents before serving. Transfer chocolate truffle torte tart back to the fridge for another 30
minutes. Thaw 5 minutes before serving.




  1. Those look and sound absolutely amazing! Looks like I found something to make my fiance for valentines day! Thanks for sharing :)

    Happy Valley Chow

  2. What a lovely dessert to represent Love! Speaking of love--i love your beautiful and delicious! Wonderful post...enjoy singing and making us drool! Happy Thursday to you darlin'

  3. Chocolate, berries and that's the way to celebrate!

    1. Hehehe.. I think it's the best way ever.. for a choco lover like myself. Glad you enjoyed this post too. ♥

  4. Woahh...these little treats look gorgeous! I love the dark and tart combo you describe it as :)

  5. I simply adore your photography my friend it is stunning :)

    Choc Chip Uru

  6. I sent a comment previously but not sure if it went through. So, if this is a duplicate, just delete one. You know, it's been a while since the hubby and I have had champagne and chocolates for two (coz of the 3 kids always hanging around us)! LOL! I'm so tempted to take a bite of your tartelettes! As usual, your treats are chic AND gorgeous!

    1. Not worry Jen, didn't get the earlier comment though. Thanks for your constant support too. Surely makes me happy. Have a great week!!! ♥

  7. Looking at the first photo, I saw the long wine glass, and wondered where are those tarts, when I scrolled down and saw those mini cute tarts, I smiled! Gorgeous and yummy cute tarts. Unfortunately there is no Valentine for me this year, but I wish everyone Happy Valentines Day :)

    1. LOL.. It was to show the difference of size. I love dainty tiny treats, not so guilty I suppose ;).

  8. Amazing!! I love that overhead shot, well done :)

  9. These Chocolate Raspberry Truffle Torte Tart are simply gorgeous. Yes, I can feel the love! I love the sugar coated red-current on top. That red just pop in the pictures and it's truly beautiful. :)

  10. I agree with Gerry and the others. What fabulous photography - just makes you want to dive in and grab a tartlet and a glass! Everything to love about this and if I didn't have a Valentine, I'd eat the whole lot up myself (shh)

    1. Awwe.. THANKS Jill! I am truly flattered and will definitely continue to improve myself. ♥ Jo

  11. Oh Yea - I'm feeling the love! These are gorgeous and would definitely tickle my Valentine's fancy! :) YUM!

  12. So beautiful! I really love your tarts...

  13. Whoa! That looks incredible. Gorgeous and elegant..and delicious.

  14. Hey my foodie lovers! THANKS HEAPS for your kind & encouraging words. I sure feel the L♥VE in the air ;). Definitely happy to be able to put smiles on all of your faces and made some drools here & there. LOL.. Have a great week y'all. I shall be back soon. xoxo, Jo

  15. Oh congrats :D they are so gorgeous! As corny as it is, I do love the "love-in-the-air" feeling of V-Day :)


Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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