Chocolate Truffle Tart With Chocolate Nib Crust Recipes

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CHOCOLATE TRUFFLE TART



Chocolate Truffle Tart image

This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn't require a rolling pin or chilling. The crust is filled with dark chocolate ganache and a layer of milk chocolate truffles. The truffles can be finished simply with cocoa powder, or coated in finely chopped nuts, powdered sugar or a colorful, tart powder made by crushing freeze-dried fruit. (Or you can skip the truffle recipe entirely and instead use store-bought truffles.) This is the moment to splurge on high-quality chocolate, as you'll taste it in the final result. Don't be tempted to use chocolate chips, as the added stabilizers make it difficult to achieve a shiny, creamy ganache. For picture-perfect slices, dip your knife in warm water before each cut and wipe it dry after.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 3h

Yield One 9-inch tart

Number Of Ingredients 15

2/3 cup/160 milliliters heavy cream
14 ounces/400 grams high-quality bar milk chocolate (not chips), finely chopped
1 tablespoon unsalted butter, at room temperature
Cocoa powder, powdered sugar, finely chopped nuts, unsweetened shredded coconut, or freeze-dried fruit powder (see Tip), for finishing
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/4 cup/50 grams granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups/200 grams all-purpose flour
1/3 cup/30 grams cocoa powder
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters heavy cream
6 ounces/170 grams high-quality, bar dark chocolate (not chips), finely chopped
2 tablespoons unsalted butter, at room temperature
2 to 3 pinches kosher salt

Steps:

  • Make the milk chocolate truffles: In a small pot, bring the cream to a simmer over medium heat. Place the milk chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until mixture is shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water or in the microwave for 15 to 20 seconds and gently stir until smooth.)
  • Pour the mixture into a 9-inch cake pan or other shallow baking dish. Let firm for 25 to 30 minutes until it appears set but is firm enough to be scooped. If it's still not set, pop it into the refrigerator until it reaches desired consistency.
  • While the ganache firms, make the crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg and vanilla, and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa and sea salt, and mix on low speed until dough is smooth.
  • Place a 9-inch tart pan (preferably with a removable base) on a baking sheet. Turn out the dough into the prepared tart pan and use your fingers to press it into the pan and up the sides in an even layer. Smooth the dough with your fingers to even out any thicker spots, taking particular care in the corners to make sure it's not too thick. Use a paring knife held flush against the rim of the pan, and trim away the excess dough, leaving a clean edge. Dock the base of the dough a few times with a fork. (The crust is ready to be baked now, or it can be chilled for 30 minutes or up to overnight, if desired.)
  • Chill the crust while you heat the oven to 350 degrees and place a rack in the center of the oven. Place the tart pan onto a baking sheet and bake until the crust appears firm and set, 18 to 20 minutes. Cool completely. If desired, gently slide the outside ring off the tart to remove it, and slide an offset spatula around the base of the tart to release it from the base of the pan. Gently transfer the crust to a serving plate.
  • While the crust bakes, shape the milk chocolate truffles: Line a baking sheet with parchment paper. Scoop heaping teaspoon-size rounds of the ganache onto the baking sheet; you should have about 40 (1-inch) truffles. Chill for 5 to 10 minutes to firm slightly.
  • Add your desired truffle coatings to small, shallow bowls. Working a few at a time, roll the chilled truffles between your hands to form them into neat 1-inch spheres. (Dust your hands and the balls lightly with cocoa powder in between rolling if it's too sticky.) Place each truffle into the coating of choice and roll until fully coated, then return them to the baking sheet.
  • Make the ganache: In a small pot, bring the cream to a simmer over medium heat. Place the dark chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water, or in the microwave for 15 to 20 seconds, and gently stir until smooth.) Pour the mixture into the cooled tart crust and spread into an even layer.
  • Transfer the truffles to the tart crust, packing them relatively tightly into the crust and pressing them into the ganache in a single, even layer.
  • Chill the tart for 30 minutes. When ready to serve, dip your knife in warm water before each cut and wipe it dry after. Store the finished tart at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 4 days.

CHOCOLATE TRUFFLE TART



Chocolate Truffle Tart image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Freeze/Chill     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

For crust
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
For filling
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Garnish: unsweetened cocoa powder for sprinkling
Special Equipment
an 8-inch (20-cm) round springform pan

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
  • Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
  • Make filling while crust cools:
  • Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
  • Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
  • Assemble and bake tart:
  • Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
  • Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

TRUFFLE TARTS WITH RASPBERRIES



Truffle Tarts with Raspberries image

Provided by Tyler Florence

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

Steps:

  • Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. 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 (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.;
  • In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
  • Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

JULIA'S CHOCOLATE TRUFFLE TARTLETS



Julia's Chocolate Truffle Tartlets image

Makes 6 individual tartlets, or one 10-inch tart. Intensely, unmistakably and irresistibly chocolaty. The chocolate pastry shell is a cross between a cookie crust and a buttery, flaky pie dough, and the filling is a creamy bittersweet chocolate truffle concoction given crunch with cubes of milk chocolate, white chocolate, and the crackly biscotti. The tartlet is very sophisticated, very elegant, and totally over the top. From Julia Child's "Baking with Julia", contributing baker David Ogonowski.

Provided by skat5762

Categories     Tarts

Time 1h30m

Yield 1-6 serving(s)

Number Of Ingredients 9

1 recipe chocolate pie dough, well-chilled (Julia's Chocolate Tart Dough)
5 tablespoons unsalted butter, cut into 10 pieces
6 ounces good quality bittersweet chocolate, finely chopped
8 large egg yolks
1 teaspoon vanilla extract
1/4 cup sugar
2 ounces good quality white chocolate, cut into small dice
2 ounces good quality milk chocolate, cut into small dice
4 biscotti, chopped

Steps:

  • Line a jelly roll pan with parchment and keep at hand.
  • Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
  • Cut the dough into six even pieces.
  • Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
  • Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
  • As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
  • If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
  • Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
  • Again, patch as you go.
  • Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
  • When all of the shells are rolled out, chill them for at least 20 minutes.
  • (Please see note in my Chocolate Tart Dough recipe regarding this step.)
  • Center a rack in the oven and preheat the oven to 350°F.
  • Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
  • Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
  • Reduce the oven temp to 300°F.
  • •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
  • Allow to cool until it is slightly warmer than room temperature.
  • Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
  • Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
  • Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
  • Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
  • Don't worry about being too thorough.
  • Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
  • Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
  • Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
  • Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
  • Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
  • Remove to a rack to cool for about 20 minutes before serving.
  • Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
  • For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
  • Thaw, still wrapped, at room temperature.
  • Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
  • Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
  • So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
  • Yeah, this was decadent.
  • It was incredible the day it was served.
  • The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
  • I let it thaw at room temp for about 20 minutes before serving.
  • I think I liked it better that way.
  • Either way, it's an extravagant gut-bomb that is certain to please.

Nutrition Facts : Calories 2671.2, Fat 188.4, SaturatedFat 83.4, Cholesterol 1851.9, Sodium 1104.3, Carbohydrate 204.8, Fiber 8.5, Sugar 114.3, Protein 40.9

DARK CHOCOLATE TRUFFLE TART



Dark Chocolate Truffle Tart image

Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup confectioners' sugar
1/3 cup walnut halves, toasted
1/2 cup all-purpose flour
3 tablespoons baking cocoa
1/8 teaspoon salt
1/3 cup cold unsalted butter, cubed
FILLING:
8 ounces semisweet chocolate, chopped
1/4 cup unsalted butter
2/3 cup heavy whipping cream
1-1/4 teaspoons instant espresso powder
2 large eggs, room temperature, lightly beaten
1 large egg yolk, room temperature
1/3 cup sugar
1-1/2 teaspoons vanilla extract
Additional baking cocoa

Steps:

  • Preheat oven to 350°. Place confectioners' sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs., Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes., Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla., Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.

Nutrition Facts : Calories 326 calories, Fat 24g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 42mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE TRUFFLE TARTS



Chocolate Truffle Tarts image

Provided by Craig Claiborne

Categories     dessert

Time 20m

Yield 8 to 10 tarts

Number Of Ingredients 5

8 to 10 baked tart shells (see recipe)
8 to 10 teaspoons black currant or similar jelly
1 1/2 cups, approximately, ganache (see recipe)
8 to 10 meringue kisses (see recipe)
1/4 cup unsweetened powdered cocoa

Steps:

  • Arrange tart shells on flat surface. Spoon one teaspoon of jelly in center of each.
  • Outfit pastry bag with No. 4 star pastry tube. Fill bag with ganache. Pipe out about one tablespoon onto center of tart shell on top of jelly.
  • Arrange one meringue, bottom side down, on top of ganache. Pipe equal portions of ganache onto meringue pieces until completely covered. You may add decorative touch by piping a little ganache onto top and sides of meringues, lifting quickly as you work to create porcupine effect.
  • Before ganache solidifies, hold small sieve over each tart and sprinkle with light, even dusting of cocoa.

Nutrition Facts : @context http, Calories 844, UnsaturatedFat 37 grams, Carbohydrate 99 grams, Fat 49 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 830 milligrams, Sugar 36 grams

CHOCOLATE MINT TRUFFLE TART



Chocolate Mint Truffle Tart image

Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.-Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 8

2 cups Oreo cookie crumbs
3/4 cup softened butter, divided
1 package (10 ounces) mint chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
3 large eggs at room temperature, lightly beaten
Chopped dark chocolate, chocolate curls, whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.

Nutrition Facts : Calories 343 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE-CHERRY TRUFFLE TART



Chocolate-Cherry Truffle Tart image

Categories     Chocolate     Fruit     Dessert     Bake     Cherry     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 16

Filling
1 cup cherry preserves (about one 12-ounce jar)
2 tablespoons water
1/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/4 pounds fresh Bing cherries, pitted, halved
Fresh mint sprigs
Crust
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water

Steps:

  • For Filling:
  • Preheat oven to 350°F. Roll out tart crust dough on lightly floured work surface to 13x10-inch rectangle. Transfer to 11x8-inch rectangular tart pan with removable bottom, pressing dough firmly into place. Fold overhang in and press, forming double-thick sides. Freeze crust 15 minutes.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 15 minutes. Transfer pan to rack and cool crust.
  • Combine preserves and 2 tablespoons water in heavy saucepan. Stir over low heat until preserves melt. Strain in medium bowl, pressing firmly on solids to extract liquid. Discard any solids in strainer.
  • Combine cream, butter and 1/4 cup preserve mixture in heavy medium saucepan. Stir over low heat until butter melts. Add chocolate and stir until chocolate melts and mixture is smooth. Remove form heat. Cool 15 minutes.
  • Spread chocolate mixture evenly into crust, Refrigerate until almost set, about 20 minutes.
  • Arrange cherries decoratively over chocolate, pressing slightly to adhere. Rewarm remaining preserve mixture over low heat. Brush generously over cherries. Chill until chocolate sets, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
  • For Crust:
  • Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
  • Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)
  • Garnish tart with mint and serve.

CHOCOLATE TRUFFLE TART WITH CHOCOLATE NIB CRUST



Chocolate Truffle Tart With Chocolate Nib Crust image

I love to watch cooking shows on PBS. This was a recipe that I got from watching Caprial & Johns Kitchen. Super rich dessert, so you have been forewarned. It is easy and elegant for the dessert impaired! Your friends will think you went to cooking school!

Provided by Kitsmomma

Categories     Tarts

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

2 cups chocolate wafers, ground
1/4 cup cocoa nibs, ground
1/4 cup sugar
6 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
2 tablespoons unsalted butter
12 ounces bittersweet chocolate, chopped (80% cocoa content is best)
1/4 cup dark rum
1 cup heavy cream, whipped to hold a soft peak

Steps:

  • To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
  • Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
  • To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
  • Pour into prepared shell.
  • Chill at least 2 hours.
  • Serve cold with soft whipped cream.

Nutrition Facts : Calories 346.6, Fat 28.7, SaturatedFat 17.1, Cholesterol 88.7, Sodium 128.2, Carbohydrate 19.1, Fiber 0.6, Sugar 9.8, Protein 2.3

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CHOCOLATE TRUFFLE TART WITH CHOCOLATE NIB CRUST RECIPE - WEBETUTORIAL
The ingredients are useful to make chocolate truffle tart with chocolate nib crust recipe that are chocolate wafers, cocoa nibs, sugar, unsalted butter, heavy cream, bittersweet chocolate, dark rum . Chocolate truffle tart with chocolate nib crust may have an alternative image of recipe due to the unavailability of the original image. If you ...
From webetutorial.com
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CHOCOLATE TRUFFLE TARTS TO CELEBRATE - SIMPLY DELICIOUS
2012-03-23 Place in the oven and bake for 10 minutes. Remove from the oven and allow to cool slightly. To make the filling. Bring the cream to a simmer in a saucepan and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted. Add the vanilla extract and stir.
From simply-delicious-food.com
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SHORTCUT CHOCOLATE TRUFFLE TART - GRITS AND GOUDA
2021-02-12 Press cookie crumbs into a 9 inch pie plate (not deep dish) with the bottom of a glass. Press the crumbs up the sides of the plate about 1/2 inch with your fingers. Tap the top of the crust down gently to make a smooth edge. Bake at 350° for 7 minutes. Let cool on a wire rack, about 30 minutes before adding filling.
From gritsandgouda.com
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CHOCOLATE TRUFFLE TART - TUTTI DOLCI
2017-12-03 Bake crust for 20-22 minutes, until deeply golden and set. Cool crust completely on a wire rack. For the filling, bring heavy cream almost to a boil in a saucepan over medium-high heat. Place chopped chocolate in a glass bowl, and pour half of the warm cream over chocolate and whisk until combined. Add remaining cream and whisk until smooth.
From tutti-dolci.com
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NO BAKE CHOCOLATE TRUFFLE TART RECIPE| THETASTE.IE
2017-04-05 A chocolate truffle tart recipe made dairy, grain free and vegan friendly. The no bake chocolate coconut crust encases a thick rich indulgent chocolate truffle filling, berries submerged for a pop of freshness, with a final flourish of toasted coconut and cacao nibs. A beautiful slice of chocolate indulgence.
From thetaste.ie
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CHOCOLATE TRUFFLE TORTE - KING ARTHUR BAKING
Transfer to a mixing bowl. Add the sugar, salt, and espresso powder. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon the batter into the prepared pan. Bake the torte for 22 to 25 minutes. Remove it from the oven, and cool it …
From kingarthurbaking.com
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CHOCOLATE PEPPERMINT TRUFFLE TART W/CHOCOLATE CRUMB CRUST …
1. Preheat oven to 325 degrees F. Butter a 9-inch pie pan or a 9- to 9 1/2-inch tart pan with a removable bottom. 2. Prepare crust. In a medium bowl mix together cookie crumbs, sugar, and melted butter. Transfer crumbs to prepared pan. With clean dry hands, press crumbs smoothly and evenly onto bottom and sides of pan.
From hannaford.com
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CHOCOLATE TRUFFLE TART WITH CHOCOLATE HAZELNUT CRUST AND …
2012-11-11 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 ...
From aninspiredkitchen.com
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CHOCOLATE TRUFFLE TART - IN BLOOM BAKERY
2020-06-04 Preheat oven to 350 degrees. Pulse 4.5 oz. of Oreos (about 14 Oreos) in a food processor until finely ground. Mix in 3 tablespoons of melted butter. Firmly press the crumbs into the bottom and up the sides of an 8 inch tart pan. Bake …
From inbloombakery.com
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CHOCOLATE TRUFFLE RASPBERRY CURD TART - PASTRIES LIKE A PRO
2020-08-31 Dissolve the gelatin in the water. Set aside. In a medium size bowl, whisk the eggs and yolks together. Whisk in the raspberry and lemon juice. Pour it through a strainer into the top of a double boiler. Stir in the sugar and add the butter. Place over simmering water and, stirring constantly, bring it to 172°F.
From pastrieslikeapro.com
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CHOCOLATE TRUFFLE TART - SMELLS LIKE HOME
Instructions. To make the tart dough: Whisk the egg yolk, heavy cream, and vanilla together in a bowl. Add the flour, sugar, cocoa, and salt to the bowl of a food processor and pulse a few times to combine. Add the butter to the processor bowl and pulse for 15 seconds, until the mixture is slightly crumbly and resembles coarse cornmeal.
From smells-like-home.com
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CHOCOLATE TRUFFLE TART RECIPE - FOOD NEWS
Instructions. To make the tart dough: Whisk the egg yolk, heavy cream, and vanilla together in a bowl.Add the flour, sugar, cocoa, and salt to the bowl of a …
From foodnewsnews.com
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CHOCOLATE TRUFFLE TART - HY-VEE RECIPES AND IDEAS
Step 1. Preheat oven to 350 degrees. Spray a 9-inch tart pan with a removable bottom with nonstick spray; set aside. Step 2. For crust, in a large bowl combine crushed crackers and 5 tablespoons sugar. Stir in 5 tablespoons melted butter. Press onto the bottom and up the sides of prepared tart pan. Step 3.
From hy-vee.com
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CHOCOLATE PEPPERMINT TRUFFLE TART RECIPE BY JACQUI WEDEWER
2020-08-28 For the cookie crust. Preheat oven to 350*F. Lightly grease a 9” round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, sugar and stevia until well combined. Press mixture into bottom and up the sides of pan.
From thedailymeal.com
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CHOCOLATE TRUFFLE TART | RECIPE
Truffle filling. 1 cup Kineret Whipped Topping or other oil-based liquid whip topping. X. Kineret Whipped Topping. 2 large egg yolks. 9 ounces semisweet chocolate, coarsely chopped. 1 teaspoon Gefen Vanilla. X. Gefen Pure Vanilla Extract.
From kosher.com
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CHOCOLATE TRUFFLE TARTS FOR THE CHOCOLATE CRUST: (ADAPTED FROM …
May 8, 2012 - Chocolate truffle tarts For the chocolate crust: (adapted from Shauna's pie crust recipe) 1 stick (113gr) unsalted butter, at room temperature 1/2 cup (60g
From pinterest.ca
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CHOCOLATE TRUFFLE TART - TOLL HOUSE®
Make It. Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom or 9-inch pie plate. Bake for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack. Bring cream and granulated sugar in ...
From verybestbaking.com
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SEARCH FOR RECIPES ADVANCED SEARCH
Search for Recipes Advanced Search. Advanced Search. Recipes See more. White Chocolate Cranberry Mousse Tart. Prep Time-Cook Time-Serves. 8. Difficulty. Medium. Chocolate Truffles. Prep Time. 50 mins. Cook Time. 5 mins. Serves-Difficulty. Medium ...
From foodnetwork.co.uk
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CHOCOLATE TRUFFLE TART WITH MATZO-ALMOND CRUST - TEATIME …
2021-11-10 Instructions. Preheat oven to 350°. In the work bowl of a food processor, pulse together matzo crackers, almonds, sugar, and salt until coarsely ground. Add melted butter. Process just until mixture begins to clump together. Press mixture firmly into bottom and up sides of an 8-inch tart pan. Bake until crust is golden brown, 15 to 20 minutes.
From teatimemagazine.com
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CHOCOLATE RASPBERRY TRUFFLE TART - BCLIQUOR
To make Crust, preheat oven to 350 F (180 C). Lightly butter an 11-in (28 cm) fluted tart pan with a removable bottom. In bowl of a food processor, combine chocolate wafers, hazelnuts and salt. Process until finely ground. Add melted butter and pulse until well combined. Transfer crumb mixture to tart pan and press firmly and evenly into bottom ...
From bcliquorstores.com
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EASY CHOCOLATE TART CRUST - ONE HOT OVEN
2022-01-16 Heat the oven to 350 degrees F. To partially bake the tart shell bake for 15 minutes, remove the pan from the oven and carefully scoop out the weights and gently remove the parchment paper, then return to the oven and bake for 5 more minutes. To fully bake the tart shell bake an additional 10 minutes. Step 17.
From onehotoven.com
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Top Asked Questions

How to make strawberry-chocolate truffle tart?
A shortbread cookie crust serves as the base of this luscious Strawberry-Chocolate Truffle Tart where the bright red gems crown the top of a chocolaty layer. Preheat oven to 375°. Combine first 4 ingredients in a medium bowl. Press cookie mixture into an ungreased 9-inch tart pan. Bake 7 to 10 minutes. Cool completely.
What is your favorite way to enhance a chocolate Truffe tart?
Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. —Johnna Johnson, Scottsdale, Arizona
Is dark chocolate truffle tart gluten free?
My dark chocolate truffle tart recipe is an easy and elegant indulgence ~ a chocolate-lover’s dessert for any occasion, any time of year. It’s decadent and rich, but simple to make, and easily converted to gluten free. If you’re a chocolate lover, (and who isn’t? ) you know that nothing can beat ganache for pure chocolate decadence.
How do you make chocolate cream cheese tart filling?
Heat cream in a saucepan over medium-low heat until hot but not boiling. Remove from heat; add chocolate, stirring until smooth. Stir in vanilla extract. Pour chocolate filling into tart shell, and set aside until cool but not completely firm. Cut tops from strawberries.

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