Truffle Tarts with Raspberries

I chose to make these for the first time to take to my friend Patty's baby shower that was today. I took them along with Oreo Truffles since I knew that many of the people who liked them before would be at the shower. Those easy little things were a big hit again. I am always nervous about making something for the first time when I need to take it somewhere. Luckily, these truffle tarts turned out great--really great. They are really rich and chocolatey and I love the combination of chocolate and raspberries. Nummmmmy! Elisa helped me with the first batch, but not the second. Sabrina helped with hugs. Alex had better things to do. *Smile
I used these chocolate wafers, but you can use Oreos. It takes more than half of the package of Famous Chocolate Wafers to make the 1 1/2 cups fine crumbs.

I found the recipe on Food Network and kept the ingredients the same, but slightly changed a couple of parts to the method.

To press the crust, I used my Pampered Chef mini-tart shaper. I love that thing!

I drizzled some pink tinted white chocolate to the top since it was for a girl's baby shower.

Truffle Tarts with Raspberries

1 1/2 c. fine chocolate wafer crumbs

6 T. butter, melted

1/2 c. heavy cream

8 oz. bittersweet chocolate, chopped

1 t. vanilla

Raspberries, cut in half

Mix together wafer crumbs and melted butter. Spray 24 silicone mini-muffin cups. Silicone is awesome for popping the tarts right out, but if you have a metal mini-muffin pan, spray the cups. Line the cups with strips of parchment or waxed paper. Cut so that they are as wide as the diameter of each cup and long enough to overhang the sides since you'll need this to remove the tarts. Divide crust mixture into the 24 cups and press on bottom and up sides.

To make the truffle filling, in a saucepan, bring cream to simmer on low heat. Remove from heat and add chopped chocolate to pan. Let sit 10 minutes. Add vanilla and stir until smooth. Set aside for about 1 hour to cool to room temperature. Beat on medium speed until thick.

Drop a small amount of truffle mixture in each tart and pat down. Place one half (or both halves of one raspberry next to each other) in each tart on truffle mixture. Divide remaining truffle mixture among tarts. Use spoon or hands to pat truffle mixture in tarts, covering the raspberries completely. Smooth the tops and refrigerate until set, about 2 hours.