Chocolate Truffle Tart with Chocolate Nib Crust
Indulge in pure decadence with this Chocolate Truffle Tart featuring a rich, velvety ganache filling nestled in a deeply flavorful chocolate nib crust. The buttery crust, enhanced with the crunch of cacao nibs, provides the perfect textural contrast to the silky dark chocolate interior, crafted with a 70% cocoa blend for an intensely satisfying bite. Blind-baked to perfection and filled with a luscious ganache made from simmered cream and melted chocolate, this tart’s luxurious simplicity is ideal for special occasions or a sophisticated dessert centerpiece. Topped with a sprinkle of sea salt flakes for a tantalizing burst of flavor, this tart is as visually stunning as it is delicious. Perfect for chocolate lovers, this easy-to-follow recipe delivers a bakery-quality treat right from your kitchen.
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Recipe Information
Ingredients
- 150 g All-purpose flour
- 30 g Unsweetened cocoa powder
- 50 g Granulated sugar
- 1 pinch Salt
- 115 g Unsalted butter (cold, cubed)
- 2 tbsp Ice water
- 30 g Cacao nibs
- 240 ml Heavy cream
- 200 g Dark chocolate (70% cocoa, finely chopped)
- 30 g Unsalted butter (softened)
- 1 pinch Sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Fold in the cacao nibs evenly. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the edges and trimming any excess.
Prick the bottom of the crust several times with a fork, then line it with parchment paper and fill with baking weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and bake an additional 5 minutes until set. Allow to cool completely.
To make the filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
Whisk the chocolate and cream together until smooth and glossy. Stir in the softened butter until fully incorporated.
Pour the chocolate ganache into the cooled tart crust, smoothing the top with a spatula if needed.
Refrigerate the tart for at least 2 hours, or until the ganache is set.
Before serving, optionally sprinkle the tart with sea salt flakes for a touch of contrast. Slice and enjoy!
Nutrition Facts
Calories |
4034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.6 g | 391% | |
| Saturated Fat | 183.7 g | 918% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 186% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 100.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 254 mg | 20% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 2288 mg | 49% | |
*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.
