I made delicious-ness!

For a friend's birthday dinner, I made a Raspberry Truffle Tart. Like the acorn squash recipe, it also looks fancy, but is a comparatively easy dessert. I got the recipe from the Joy of Baking website, to which I frequently turn for good dessert recipes. The filling is to-die-for, seriously.

Raspberry Truffle Tart

Biscotti Crust
8 oz. store bought biscotti, broken into pieces
5-6 T butter, melted

Filling
1/3 c raspberry sauce (recipe follows)
10 oz. semisweet or bittersweet chocolate, chopped
1 c heavy whipping cream

Raspberry Sauce
1 c fresh or frozen raspberries
2 T white sugar


Preheat oven to 350. Have a 8- or 9-inch fluted tart pan ready. Place broken up biscotti in food processor and process until finely ground. Transfer to bowl, add butter, stir to combine. Press into tart pan. Bake for 15 minutes. Allow to cool completely before adding filling.
Place raspberries in food processor until broken up. Pour into strainer, set over bowl, press raspberries to extract juice. Add sugar to juice to taste. Set aside.
Place chopped chocolate in heat-proof bowl. Set aside. Heat heavy whipping cream in small saucepan until it just boils. Pour over chocolate. Let sit for 5 minutes. Stir until smooth. Add 1/3 c of raspberry sauce to chocolate. Pour filling into baked and cooled crust. Refrigerate overnight (or, do as I did and put it in the freezer for a super fast chilling session so you can eat it that evening).