Bittersweet Truffle Tart
Indulge in pure decadence with this Bittersweet Truffle Tart, a luxurious dessert that combines a buttery, golden pastry crust with a silky, rich bittersweet chocolate filling. Perfectly balanced between sweet and intense cocoa flavors, this tart features high-quality 70% cocoa chocolate, velvety heavy cream, and a touch of vanilla for added depth. The flaky, melt-in-your-mouth crust is made from scratch, ensuring a homemade touch that elevates every bite. Finished with a dusting of cocoa powder for elegance, this tart is the ultimate crowd-pleaser for chocolate lovers. Whether served chilled or at room temperature, it’s a stunning centerpiece for dinner parties or holiday celebrations. Prepare this refined chocolate dessert to impress guests with its simple yet sophisticated charm!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 25 grams granulated sugar
- 1 teaspoon salt
- 3 tablespoons ice water
- 200 grams bittersweet chocolate (70% cocoa), chopped
- 200 milliliters heavy cream
- 30 grams unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder (for dusting)
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Gently press it into the pan, trimming any excess dough around the edges.
Prick the base of the pastry with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Let it cool completely.
For the filling, heat the heavy cream in a saucepan over medium heat until it begins to simmer (do not boil).
Remove the cream from the heat and pour it over the chopped chocolate in a bowl. Let it sit for 2 minutes, then gently stir until smooth and glossy.
Whisk in the softened butter and vanilla extract until fully incorporated.
Pour the chocolate filling into the cooled tart shell, smoothing the top with a spatula. Refrigerate for at least 2 hours or until set.
Before serving, dust the top with cocoa powder for a refined finish.
Slice and serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
