Description
This Dark Chocolate Truffle Tart is the ultimate indulgence for chocolate lovers! With a crisp, buttery crust and a rich, velvety chocolate ganache filling, it’s the perfect balance of sweetness and decadence. A show-stopping dessert for any occasion!
Ingredients
For the Crust:
- 1 ¼ cups (155g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (30g) powdered sugar
- ¼ tsp salt
- 1 egg yolk
- 1–2 tbsp (15-30ml) cold water
For the Filling:
- 8 oz (225g) dark chocolate (70% cocoa), finely chopped
- 1 cup (240ml) heavy cream
- 2 tbsp (28g) unsalted butter
- 1 tsp vanilla extract
- 1 tbsp (15ml) honey or corn syrup (optional, for extra smoothness)
Instructions
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Prepare the Crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and 1 tbsp water, pulsing until the dough starts to come together. Add another tbsp of water if needed. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
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Bake the Crust: Preheat oven to 350°F (175°C). Roll out the dough on a floured surface and fit it into a 9-inch (23cm) tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes or until golden. Let it cool completely.
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Make the Filling: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour over the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth. Add butter, vanilla extract, and honey (if using), stirring until fully combined.
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Assemble the Tart: Pour the chocolate ganache into the cooled crust, smoothing the top. Refrigerate for at least 2-3 hours, or until set.
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Serve & Garnish: Dust with cocoa powder, top with fresh berries, or sprinkle with sea salt for extra flavor. Slice and enjoy!
Notes
1️⃣ Use High-Quality Chocolate – Since chocolate is the star of this tart, choose a dark chocolate with at least 70% cocoa for a deep, rich flavor. Low-quality chocolate can result in a grainy texture and less intense taste.
2️⃣ Don’t Overheat the Cream – When heating the heavy cream for the ganache, ensure it is warm but not boiling. Overheating can cause the chocolate to seize, resulting in a lumpy, uneven filling.
3️⃣ Chill for a Perfect Set – Refrigerate the tart for at least 2-3 hours before serving. This ensures the ganache firms up properly, giving you that smooth, truffle-like consistency that melts in your mouth.
- Prep Time: 40 min
- Cook Time: 25 min