To celebrate the (ahem) holiday, I made these chocolate raspberry truffle tarts. They are the ultimate in decadence: a crisp, butter shortbread crust filled with dark chocolate raspberry ganache, and drizzled with pureed fresh raspberries.
The ganache filling is what you use to make truffles, so it is basically a truffle with pie crust! First, you get the rich, creamy, chocolate, and a burst of the sweet-tart raspberry cuts in. Then the crispy crunch of the shortbread crust, and at the end, a hit of salt from the crust, intensifying all the flavors.
Happy Pi day everyone!