Chocolate Truffle Tart. I think this is what my dreams are currently made of. I have made three versions of this already and I think it is quickly becoming my favorite recipe. I will be working on a GF crust soon (chocolate and almond flour based) as well as a vegan version. Can you believe it?! I think it will actually work. Until then let's all enjoy the original version that is super rich, decadent and comes together very quickly.
Chocolate Truffle Tart:
Recipe yields one 8 or 9 inch tart
For the crust:
9 chocolate flavored graham crackers, crushed finely, about a cup
5 T unsalted butter, melted
1/4 cup granulated sugar
Preheat the oven to 350 degrees F. Mix together the chocolate graham crumbs and butter with the sugar. Press into the tart pan evenly. I like to use a flat bottom glass to help with this. Bake for 8-10 minutes and allow to cool before filling.
For the chocolate truffle filling:
1 1/2 cups dark chocolate chips (9 oz)
1 1/4 cups heavy cream
2 eggs, room temperature (I use jumbo or extra large when baking)
1 tsp vanilla bean paste or extract
1/4 tsp good salt, such as fleur de sel
Heat the heavy cream in a saucepan or in the microwave until it just boils. Pour over chocolate chips and let sit for a minute before whisking to combine. Add eggs, vanilla and salt and whisk until fully incorporated. Pour into cooled tart shell. Bake 22-28 minutes or until the sides are set and the center still jiggles a bit.
Allow to cool.
For the chocolate truffle topping:
1/4 cup dark chocolate chips
2 1/2 T heavy cream, heated
1 tsp corn syrup (light)
1 tsp warm water
In a small heat safe bowl, pour the heated cream over the chocolate chips, whisk to combine. Add the corn syrup and water and whisk until fully incorporated. Pour over the cooled tart and spread evenly using a small offset spatula. Allow to set at room temp or if making ahead, the top will become firm when refrigerated. Top with berries, blood oranges, flaky sea salt or even a drizzle of caramel. Best served at room temperature. This recipe also makes fabulous individual tarts but baking time will need to be reduced.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.