Chocolate Truffle Tart Recipes

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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
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


  • 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 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


  • 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 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


  • 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.


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


  • 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


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


  • 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 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


  • 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


Chocolate Truffle Tart image

A decadent dessert that combines a crisp cookielike crust with a dense bittersweet chocolate truffle filling. This can be prepared 1 day ahead of serving. Originally from a December 1989 issue of Bon Appetit featuring "Festive Holiday Menus".

Provided by Leslie in Texas

Categories     Low Protein

Time 52m

Yield 6-8 serving(s)

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup sugar
6 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces (3/4 stick)
3/4 teaspoon vanilla extract
3 teaspoons water (about)
1 1/2 cups whipping cream
10 ounces bittersweet chocolate (not unsweetened) or 10 oz.semisweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
3/4 cup chilled whipping cream, whipped
chocolate shavings, for garnish
raspberries or strawberry, for garnish


  • For Crust:.
  • Combine flour,sugar,cocoa and salt in processor.
  • Add butter and cut in until mixture resembles fine meal.
  • Blend in vanilla and enough water by teaspoonfuls to bind dough.
  • Gather dough into a ball; flatten into disk.
  • Wrap in plastic and refrigerate at least 30 minutes.
  • (Can be prepared 1 day ahead. Let dough stand 15 minutes at room temperature to soften slightly before rolling.).
  • Preheat oven to 375 degrees.
  • Roll dough out between sheets of waxed paper to 13 inch round (dough will be paper thin).
  • Peel off top sheet of paper, invert dough into 11-inch-diameter tart pan with removable bottom.
  • Press dough into bottom and up sides of pan.
  • Peel off sheet of paper and pierce bottom of dough with fork.
  • Bake until pastry is set, about 12 minutes; cool on rack.
  • For Filling:.
  • Scald 1 1/2 cups cream in heavy medium saucepan over medium heat; reduce heat to low.
  • Add chocolate and stir until mixture is melted and smooth.
  • Pour filling into tart shell.
  • Refrigerate until firm, at least 4 hours.
  • (Can be prepared 1 day ahead. Cover tart loosely with plastic wrap.).
  • Before serving, sift 1 tablespoon of cocoa over tart.
  • Spoon whipped cream into pastry bag fitted with medium star tip.
  • Pipe rosettes of cream around border.
  • Sprinkle shavings over rosettes, garnish with a strawberry or a few raspberries and serve.

Nutrition Facts : Calories 547, Fat 45.6, SaturatedFat 28.4, Cholesterol 152.8, Sodium 85.7, Carbohydrate 34.6, Fiber 2.5, Sugar 17, Protein 4.8


Decadent chocolate truffle torte image

Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!

Provided by Orlando Murrin

Categories     Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat

Time 1h

Yield Serves 12 in small slices (it's very rich!)

Number Of Ingredients 6

250g dark chocolate
2 tbsp golden syrup
568ml carton double cream
4 tsp instant coffee granules
1 tsp ground cinnamon
cocoa powder , for dusting


  • Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
  • Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
  • Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
  • Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
  • Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
  • Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium


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

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
(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


  • 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 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


  • 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.

More about "chocolate truffle tart recipes"

chocolate-truffle-tart-gluten-free-dairy-free image
2020-02-10 Instructions. Preheat your oven to 350 degrees fahrenheit. Stir together all crust ingredients in a medium bowl, until well mixed and sticky. …
5/5 (22)
Total Time 1 hr 30 mins
Category Dessert
Calories 365 per serving
  • Stir together all crust ingredients in a medium bowl, until well mixed and sticky. Use your fingers to press the mixture into the bottom and up the sides of of a 9-inch tart pan. Use a fork to puncture the bottom in three spots.
  • To make the ganache, heat the coconut milk in a small pot and bring to a simmer. Once simmering, turn off heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.

2022-05-01 Recipe: Soak the blueberries in 150ml port. Then heat the cream in a pot until just simmering. Remove from heat and add the chocolate. Note it is important that you use 70% dark chocolate otherwise the tart will not set properly. Drain the blueberries and then place in the bottom of the cooled tart base. Add the port to the chocolate mixture ...

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.

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.

Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 5. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute.

2012-06-27 To make the chocolate truffle filling. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, stirring occasionally (do not let the bowl touch the water). Set aside and allow to cool slightly, about 5 minutes. In a medium bowl, whisk together the eggs, cream, ⅓ cup sugar, salt, and vanilla.

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.

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.

Transfer pan to wire rack to cool and reduce oven temperature to 300 degrees F. Meanwhile, to make the chocolate filling heat cream in a saucepan until it comes to a boil. Add chopped chocolate and let stand for 2 minutes before whisking gently until smooth. Let cool for 5 minutes and then stir in sugar, egg and salt until well combined.

2020-11-04 Salted Dark Chocolate Hazelnut Caramel Truffles. Credit: Matt Wencl. View Recipe. "Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt?" asks recipe creator MariaTheSoaper. "It's perfect."

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 ...

2021-06-12 Stir, then take off the heat and leave the mixture to cool for 5 minutes or so, until it feels just warm. Now, in a separate bowl, beat the cream to the floppy stage. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin.

2021-11-08 Combine with the melted butter until everything is evenly moistened and the mixture feels like wet sand. Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps. Bake the crust for 10-12 minutes.

Instructions. In a medium-sized saucepan or microwave safe container, heat the cream to boiling. Boil for 30 seconds to evaporate some of the water in the milk. Remove from the heat and carefully add the chocolate. Let sit for 1 to 2 minutes to soften and melt. Add the vanilla. Whisk the chocolate and cream together until smooth, silky and creamy.

For the crust: Step 1 Preheat oven to 350°F. Place the butter and sugar in a food processor and process until pale. Add the cocoa, flour, egg and vanilla and p

Make the filling: Melt together the chocolate, milk, and butter in a medium bowl in a microwave or in a double boiler over medium heat (see How to melt chocolate ). Add the vanilla and salt. Whisk the mixture until well blended and smooth. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour.

2018-05-17 Cool the tart on a rack and then chill for at least an hour. Step 5. For the fluffy layer, whisk the eggs, sugar, water and salt in a metal bowl placed over a pot of gently simmering water and whisk vigorously until the mixture holds a ribbon when the whisk is lifted, about 8 minutes. Pour this directly over the chopped milk chocolate and whisk ...

STEP BY STEP INSTRUCTIONS. First for this dark chocolate truffle tart, we need to make the simple chocolate crust. STEP 1). Combine dry ingredients. Combine flour, cocoa powder brown sugar and salt in a medium bowl and rub together to combine evenly and remove any lumps of sugar. STEP 2).

2019-12-29 How to make Chocolate Truffle Tart Recipe. Heat the oven to 350 F. For the crust, grind the chocolate wafers ( 1 1/2 cups) using a food processor. Mix with previously melted butter until everything is equally moist and the mixture feels like sand that is wet. Use 10-inch tart pan with a removable bottom and press the crust up the sides ...

2019-08-16 7) Pour the cream over the top and slowly mix together until everything is melted and combined. 8) Take the biscuit case out of the fridge and pour the truffle (ganache) in. 9) Stud in the raspberries and pop back in the fridge until it has set. (Make sure the raspberries are dry before adding them.

2006-12-05 Press dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. With fork, prick dough in many places to prevent puffing and shrinking during baking ...

Bake 7 to 10 minutes. Cool completely. Advertisement. Step 2. 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. Step 3.

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.

2020-02-09 Preheat the oven to 400°F. Place the heavy cream in a small microwave safe bowl. Put the chocolate chips into a large microwave safe bowl. 2. Done. Microwave the cream until bubbles form around the edges. Microwave the chocolate chips until they are softened and partially melted. 3.

2015-03-02 Instructions. Chop the strawberries into small bite-size pieces and combine with sweetened coconut flakes. (Chopping the strawberries makes it easier to cut the tart later on. So the smaller the pieces, the better.) Set aside. In a food processor, pulse the Oreo cookies to fine crumbs and mix it with melted butter.

2021-07-12 130ml Cream. 120g Dark Chocolate Chips. 30g Sugar . 1 Whole Egg. Method. Heat the cream in a small pot. Pour over the chocolate chips and stir until completely melted.

Make filling while crust cools: 3. Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes. 4. Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate …

Place in the fridge for 15 minutes to chill. Next, preheat the oven to 200 degrees Celsius. Place the tart on a baking tray and line with baking paper and fill with pastry weights on rice. Bake for 10 minutes. Remove the paper and weights and bake for …

2021-12-06 The tender, buttery, melt-in-the-mouth pastry shell is blind-baked (baked without a filling) and then topped off with a luscious, citrus-laced chocolate ganache filling. Serve it with a mellow café au lait for a complete dessert course. Even a petit four-sized serving of this tart recipe is enough to satisfy the most ardent sweet tooth.

Make the crust. Step 1. In a stand mixer fitted with the paddle, cream the butter with the sugar and salt at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of …

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 …

Place in 10-inch (25-cm) tart or flan pan with removable bottom or four 4-inch (10-cm) individual tart tins. Prick base. 3. Place a sheet of parchment paper or foil over pastry and weight with beans or rice. Bake at 350ºF (180ºC) for 10 minutes, remove beans and rice and bake for another 10 to 15 minutes or until cooked through.

Drizzle in cream; process until dough clumps together. Squeeze dough, by handfuls, into a ball and press into 10-inch (25 cm) tart pan with removable bottom. Prick all over with a fork; refrigerate for 15 min or until chilled. Preheat oven to 350 °F (180 °C). Bake tart shell for about 25 min or until firm.

Heat the cream until it begins to simmer. Remove from heat. Add the dark chocolate and stir until melted. Add Baileys and mix. Pour the mixture into the pie shell. Refrigerate about 4 hours. Just before serving, cover the pie with miniature marshmallows and …

Instructions. Pie Crust Preheat oven to 350 degrees F. Place finely ground graham crackers and sugar in to a large bowl. Pour in the melted butter and mix until well combined. Place the mixture into a butter greased 9 inch tart dish. Slightly press down the mixture and the crust should go up the edges of the pan.

2015-11-20 Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula. Top with hazelnuts and using a vegetable peeler shave dark chocolate over top. Refrigerate 3 hours or overnight. Crust will surprisingly remain crisp.

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