Chocolate Truffle Tart with Chocolate Hazelnut Crust and Raspberry Coulis

Tiffany requested a chocolate tart for her birthday and this has to be one of my favorite chocolate desserts so I am glad she asked!  The chocolate ganache is so smooth and silky and the toasted hazelnuts in the chocolate graham cracker crust are delicious.  The contrast of the bittersweet raspberry coulis with the chocolate is a classic pairing. I made the crust in the food processor and pressed it into the tart pan.  The ganache is really easy to make by heating up some cream and adding the chocolate pieces (I used Lindt Excellence bars finely chopped) a little bit of honey and some butter.  You bake the crust for 15 minutes and let it cool completely, and then you add the melted chocolate mixture and put it in the refrigerator to set.  You can also freeze the tart.  I made a raspberry coulis with some frozen raspberries that I slightly thawed and put through a sieve.  I always add powdered sugar to taste because it melts easily into the sauce and the cornstarch in the powdered sugar gives the sauce some body.  You can make it several days ahead.  Click here for the recipe….