Dark Chocolate Truffle Tarts
Indulge in the ultimate chocolate lover's dream with these luxurious Dark Chocolate Truffle Tarts. Featuring a buttery, homemade tart crust that’s perfectly crispy and golden, each bite melts into a velvety-smooth dark chocolate ganache made with decadent 70% cocoa chocolate and rich heavy cream. A pinch of optional sea salt enhances the bold flavors, while a dusting of cocoa powder adds an elegant finish. With just 30 minutes of prep time, these tarts make an impressive dessert for special occasions, dinner parties, or an upscale treat for yourself. Serve them chilled or at room temperature for a dessert that’s as stunning as it is indulgent.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 150 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 1 tablespoon Ice water
- 200 grams Dark chocolate (70% cocoa or higher)
- 150 milliliters Heavy cream
- 25 grams Unsalted butter (softened)
- 1 pinch Sea salt (optional, for garnish)
- 1 teaspoon Cocoa powder (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease six 4-inch tart pans or a standard muffin tin.
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Add the egg yolk and 1 tablespoon of ice water. Mix until the dough comes together. If needed, add a tiny bit more water, 1 teaspoon at a time, until the dough holds its shape. Do not overwork the dough.
Flatten the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 15 minutes.
On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Cut circles and press them gently into the prepared tart pans. Trim the edges and prick the bottoms lightly with a fork.
Bake the tart shells in the preheated oven for 12-15 minutes, or until golden brown. Remove and allow them to cool completely in their pans.
To make the chocolate filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
Remove the saucepan from the heat and immediately pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 1-2 minutes, then gently stir until smooth and glossy.
Stir in the softened butter until fully incorporated.
Pour the chocolate filling evenly into the cooled tart shells. Gently tap the pans to remove air bubbles and spread the filling smoothly.
Refrigerate the tarts for at least 2 hours, or until the filling is set.
Before serving, sprinkle a small pinch of sea salt (if desired) and lightly dust the tarts with cocoa powder. Serve chilled or at room temperature.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 16.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 279 mg | 6% | |
*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.
