- Dish type
- Pies and tarts
- Sweet pies and tarts
- Chocolate tart
This lovely tart is perfect for company; it's rich, impressive and quick! Although it only takes a few minutes to assemble, leave at least 8 hours before serving for the tart to chill. It can be made in either a 20 or 23cm pie dish or tart tin.
448 people made this
- 350g (12oz) dark chocolate, broken into pieces
- 350ml (12 fl oz) double cream
- 4 tablespoons sifted icing sugar
- 1 tablespoon vanilla essence
- 1 (23cm) chocolate biscuit tart shell (see footnote)
MethodPrep:15min ›Extra time:8hr chilling › Ready in:8hr15min
- In microwave dish combine chocolate and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
- In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into prepared tart shell.
- Refrigerate at least 8 hours before serving.
Chocolate biscuit tart shell:
To make a homemade tart shell, mix 175g chocolate biscuit crumbs with 90g melted butter and press firmly into a lightly greased 20 or 23cm pie dish or tart tin, covering the bottom and the sides.
To serve, try lightly dusting the top of the tart with good quality cocoa powder, and give each slice a dollop of whipped cream.
Reviews & ratingsAverage global rating:(453)
Reviews in English (353)
Very easy to make, and my family loved it.Delicious, but very rich! I served with some squirty cream on top-16 Feb 2013
Easy Recipe to follow and make. I thought I could cheat and not let it chill for as long as the directions said...WRONG!!!! The flavour wasn't as intense as when it had chilled the 8 hours!!!! Delicious-21 Jul 2008
Very good but overly rich. Next time I will serve much smaller portions and maybe add raspberries and cream.-21 Jul 2008
Chocolate Peanut Butter Truffle Tart
This rich chocolate dessert is a real crowd-pleaser for all those chocolate lovers out there. The sweet velvety texture of the truffle filling combined with the crispy cookie crust coupled with the saltiness of the peanut butter makes for a decadent treat and a tasting experience all on its own.
Tip: If you don’t like peanut butter just omit it and use the chocolate truffle filling on its own as a chocolate sauce. Or, if you’d rather not do the intricate decoration on top of the tart, feel free to sprinkle chocolate coated candies, chopped nuts, cookie pieces, etc., before refrigerating it.
Chocolate Truffle Tart Recipes
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No Bake Chocolate Truffle Tart Recipe by Peachy Palate
A chocolate truffle tart recipe made dairy, grain free and vegan friendly. The no bake chocolate coconut crust encases a thick rich indulgent chocolate truffle filling, berries submerged for a pop of freshness, with a final flourish of toasted coconut and cacao nibs. A beautiful slice of chocolate indulgence.
– 220g (1 cup) pitted Medjool dates
– 120g (1.5 cups) unsweetened desiccated coconut
– 1⁄4 cup (30g) raw cacao powder
– 2 tbsp (14g) ground flaxseed
– 1 tsp vanilla extract
– 1 tbsp (14g) coconut oil, melted
– 1 tbsp water
– Pinch of Pink Himalayan rock salt
– 250g finely chopped 70% dark chocolate
– 125ml (1⁄2 cup) room temperature full fat coconut milk
– 1 tsp vanilla extract
– Raspberries & Blueberries to garnish
– 1⁄2 tbsp raw cacao nibs
– 1 tbsp toasted coconut
1. Blend dates in your food processor to a paste consistency.
2. Add in the cacao powder, coconut, vanilla extract, salt and ground flaxseed.
3. Blend until everything is well mixed.
4. Add the melted coconut oil and water. Process once more to combine.
5. Line the base of a loose bottom 9 inch tart tin with baking paper. Grease the bottom and sides with melted coconut oil or use a spray oil.
6. Press the dough into the tray, across the bottom and up the sides, using your fingers to create an even pie shell.
7. Place in the fridge while you make the filling.
8. Warm the coconut milk in a pot over a medium heat.
9. Place the finely chopped chocolate into a bowl or jug. Pour over the coconut milk.
10. Allow to sit for one minute before stirring to combine.
11. Add in the vanilla extract.
12. Pour ganache into pie shell. Carefully place berries over the top.
13. Sprinkle over cacao nibs and coconut. Place in the fridge to set for at least 2 hours. Remove from the fridge and slice.
14. Allow to sit at room temperature for 5- 10 minutes before serving…depending on the climate.
15. Store leftovers in the fridge for up to three days – it’s really the berries that will dictate how quickly it needs to be eaten!
I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.
How to make Chocolate Truffle Tart Recipe
- Heat the oven to 350 F.
- For the crust, grind the chocolate wafers ( 1 1/2 cups) using a food processor. Mix with previously melted butter until everything is equally moist and the mixture feels like sand that is wet.
- Use 10-inch tart pan with a removable bottom and press the crust up the sides, ensuring it’s well packed in and even.
- Bake the crust for about 10 minutes and let it cool.
- For the ganache, heat up the heavy cream using a saucepan till it’s just beginning to simmer.
- Take away from heat and add in chopped chocolate, and let rest for a couple of minutes, depending on chocolate pieces are. You need to err
- Whisk the cream and chocolate together till the mixture is smooth and nice. Add the butter, a few pieces at a time , and whisk it well.
- Pour your ganache in previously prepared tart shell. Slowly place the tart in the fridge to chill for at the very least 2 hours before slicing. Scatter the salt on the top of the tart when it’s> set so that it doesn’t sink in the chocolate.
- Advice: if you’re concerned about your knife sticking with the fudgey chocolate fill when slicing, running your knife under heated water and wiping it clean prior to slicing can help get yourself a nice and clean slice.
Gluten Free and Diary Free Versions
For a gluten free version with this chocolate tart, use your preferred gluten free cookie to help make the crust.
For a dairy free variation, use coconut cream rather than dairy cream, and coconut oil instead of butter. The flavor will needless to say be coco-nutty, but it’ll keep that basic taste and will stay amazing.
Chocolate Truffle Tart with Black Sesame Brittle
For the crust:
2/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup ground almonds
1/3 cup cocoa powder
6 tablespoons butter, softened
For the filling:
12 ounces semisweet chocolate, chopped
1 cup whipping cream
2 ounces (4 tablespoons) unsalted butter, cut into 4 pieces
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch table salt
For the topping:
8 ounces mascarpone cheese
3/4 cup whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
For the brittle:
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup toasted black sesame seeds
Make the crust:
1. Preheat the oven to 350 degrees Fahrenheit. In a small mixing bowl, beat together the flour, sugar, almonds, cocoa, and butter until a soft dough forms. Press the dough into a 9-inch fluted tart pan with a removable bottom.
2. Bake the crust for 12 to 14 minutes, until puffed. Cool completely.
Make the filling:
1. In a heatproof medium bowl, melt the chocolate, whipping cream, and butter in a microwave or over simmering water. Remove from the h eat and add the almond extract, vanilla extract, and salt. Whisk the mixture until well blended and smooth. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30 minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 mintes.)
2. With a rubber spatula, scrape the mixture into the cooled crust and spread evenly. Let cool completely, then cover and refrigerate until the filling is set (about 4 hours) and up to 1 day before proceeding with the recipe.
Make the topping:
1. In a medium bowl, combine the mascarpone, cream, sugar, and vanilla. Using an electric mixer with the whisk attachment, beat on low speed until smooth. Then increase the speed to medium high and beat until the cream is thick and holds firm peaks.
2. Using a small metal spatula, spread the whipped cream over the chocolate filling leaving lots of swirls and peaks. Cover loosely and refrigerate up to 8 hours.
Make the brittle:
1. Line a baking sheet with a silicone baking mat or lightly butter the sheet.
2. Heat the sugar and vanilla extract in a 2-quart saucepan over medium-high heat, stirring constantly, until the sugar melts.
3. Add the sesame seeds, stirring them in quickly. Pour immediately onto the prepared baking sheet, and use a rubber spatula to spread the brittle out as thinly as possible on the sheet. The use a knife to score the brittle into pieces while still warm.
4. When cool, break along the lines and use the brittle to garnish the top of the tart.
Preheat the oven to 400°F. Place the heavy cream in a small microwave safe bowl. Put the chocolate chips into a large microwave safe bowl.
Microwave the cream until bubbles form around the edges. Microwave the chocolate chips until they are softened and partially melted.
Stir the cream into the chocolate chips. This mixture will seize at first - the chocolate will get hard and lumpy. Don't despair - just keep stirring. Eventually everything will smooth out and the mixture will be silky.
Stir in the vanilla until blended. Then refrigerate the chocolate mixture until it is firm.
Meanwhile, place the pie crust dough into a 9" or 10" tart pan with a removable bottom. Prick the bottom of the dough with a fork. Bake for 12 to 15 minutes or until the crust is light golden brown. Cool completely.
When the crust is cool and the chocolate mixture is firm, it's time to assemble the tart. Beat the chocolate mixture with an electric mixture until it is light and fluffy. Don't over beat or the mixture will get too hard. When the color turns light brown and it's fluffy, stop beating.
Spoon the chocolate mixture into the tart shell and carefully spread to fill the shell. Now cover the tart and chill it until firm. Then slice and enjoy!
How to make this semisweet chocolate ganache tart
For complete, detailed directions scroll down for the printable recipe.
- First, melt chocolate chips, heavy whipping cream, and vanilla in the microwave.
- Pour the ganache filling into the store-bought Oreo cookie crust. (See NOTE in the recipe below for option to make homemade cookie crust)
- Then, chill until firm
- Serve with sweetened whipped cream and fruit.
½ cup + 3 tbsp coconut milk, using thick cream (see note)
3 ½ Tbsp - 4 Tbsps organic unrefined virgin coconut oil (coconut butter) (see note)
¾ tsp pure almond extract (or can use pure vanilla)
2 cup non-dairy chocolate chips (or can use non-dairy chocolate bars)
1 cup unsweetened shredded coconut
3 Tbsp organic canola oil
1 tsp (roughly) canola oil, to coat pie plate
Chocolate Earl Grey Truffle Tart + Sea Salt & Olive Oil
I’m not going to beat around the bush. I get to share an amazing recipe from an amazing cookbook by an amazing person with you today and I am super stoked about it. My friend Alanna, of The Bojon Gourmet, released a cookbook titled ‘Alternative Baker‘ this September and to celebrate it’s release, I made one of the recipes to share here! Well, I’ve actually made a lot of the recipes in the book already, which is saying something. This book is loaded with (100+) recipes for gluten free desserts. But it’s not one of those gluten free sweets books full of “gluten free flour blends” and maybe some almond flour. Nope. Alanna makes use of a plethora of gluten and grain free flours that should be better known and used, but most of us have not heard of (as well as plenty that we have!). I now am the proud owner and consumer of sweet rice flour, chestnut flour, millet flour, and several others that I have added to my pantry. Here’s the thing: Most of us keep our pantry’s filled with traditional, common flours, thinking that you need all-purpose flour to have your baked good come out as best it can. We think that all of those other flour options that don’t come from wheat are for those who can’t tolerate gluten and are a poor substitution for conventional flours, only to be used when there is not other option. A few years back, this was my mentality. What a darn shame. Alternative grains should be looked at as we do different varieties of fruit: all equally delicious with different flavors, textures, and colors that give beauty to a dish.
Alternative baker celebrates this mentality and for that it is among my favorite of cookbooks.
I have a lot of cookbooks. But I don’t actually cook from most of them. I look at them, thumb through them, occasionally contemplate making something from them, but really they provide my coffee table with reading material that doubles as decoration. I’ve had Alanna’s book for about a month and I’ve already made at least 5-6 things. Because not only is there a stunning picture for every recipe (this girl is a killer photographer – one of my favorites), but the recipes themselves are gorgeous, full of unique ingredient combinations that cover everything from pastries to cakes, breads to cobblers.
Choosing just one recipe to share with you was no easy task. That is, until my eyes fell on a chocolate bergamot truffle tart with olive oil and flaky salt. THAT, my friends, is what I call a dessert.
Another thing I love about this book is that it is full of variations. In this case, bergamot was definitely not going to be stocked anywhere locally, but Alanna gives an option for an earl grey version that keeps all of that lovely bergamot flavor in the tart by steeping earl grey tea into heavy cream before turning it into a chocolate-y rich ganache that gets baked in a crunchy almond/chocolate crust. If you saw my last post, you know how I feel about tea-steeped cream.
This tart is dessert perfection. Once the tart has been chilled, it is sliced, dished up, and then topped with extra virgin olive oil and a pinch of sea salt. The combination of crunchy nutty crust, silky rich chocolate truffle filling, whipped cream, olive oil, and salt may just be life altering. The olive oil with the chocolate is a match made in heaven. You may thing it sounds a bit strange to top a dessert with olive oil, but I assure you that it is the epitome of luxury. Mind blowing chocolate heaven.