Chocolate Truffle Tart
Indulge in the ultimate dessert decadence with this irresistible Chocolate Truffle Tart, a luxurious treat perfect for any occasion. Featuring a buttery, melt-in-your-mouth tart shell as the foundation, this recipe is filled with a velvety dark chocolate ganache made from premium 70% cocoa chocolate and rich heavy cream. The combination of smooth chocolate, a crisp crust, and an optional sprinkle of sea salt offers a symphony of flavors that will delight any chocolate lover. Crafted with simple, wholesome ingredients, this elegant tart is surprisingly easy to make, requiring just 30 minutes of prep time. Perfectly complemented by a dusting of cocoa powder, this sophisticated dessert serves as the star of any dinner party or a romantic date night indulgence.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 120 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 Egg yolk
- 2 tablespoons Cold water
- 300 grams Dark chocolate (around 70% cocoa)
- 250 milliliters Heavy cream
- 30 grams Butter (softened, for ganache)
- 2 tablespoons Cocoa powder (for dusting, optional)
- 0.5 teaspoons Sea salt (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart tin with removable bottom and set aside.
To make the tart crust, combine the flour and sugar in a large mixing bowl. Rub the cold butter into the mixture using your fingertips until it resembles coarse breadcrumbs.
Add the egg yolk and cold water to the flour mixture. Mix with a fork until a dough forms. Knead gently on a floured surface until smooth, then shape into a disc and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
Roll out the chilled dough on a floured surface and carefully transfer it to the prepared tart tin, pressing it into the edges and trimming any excess. Prick the base with a fork to prevent it from puffing up during baking.
Line the crust with parchment paper and fill with baking weights (or dried beans). Blind bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10 minutes until golden brown. Allow the crust to cool completely.
To prepare the chocolate ganache filling, finely chop the dark chocolate and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let it sit for 3 minutes.
Stir the chocolate and cream gently until smooth and glossy. Add the softened butter and mix until fully incorporated.
Pour the ganache into the cooled tart crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until the ganache is completely set.
Before serving, dust the tart with cocoa powder and sprinkle with a pinch of sea salt, if desired. Slice and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 15.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 323 mg | 7% | |
*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.
