Craving something decadent and intensely chocolatey? Let’s make a Dark Chocolate Truffle Tart! This recipe is surprisingly simple, and the results are truly impressive. Get ready to wow your friends and family (or just yourself!) with this rich and satisfying dessert.
Why You Will Love This Recipe
This Dark Chocolate Truffle Tart is a chocolate lover’s dream. The buttery, crisp crust perfectly complements the smooth, melt-in-your-mouth dark chocolate filling. Unlike some fancy desserts, this tart is surprisingly easy to make, requiring minimal baking experience. The deep, intense chocolate flavor comes from high-quality dark chocolate, and the truffle-like filling is rich without being overly sweet. This recipe is perfect for special occasions or whenever you need a chocolate fix. Plus, it looks absolutely stunning!
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
For the Filling:
- 12 ounces dark chocolate (70% cacao or higher), chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
2. Chill the Dough:
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling process helps the gluten relax, resulting in a tender crust.
3. Roll Out the Dough:
On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan.
4. Prepare for Baking:
Trim any excess dough from the edges of the tart pan. Prick the bottom of the crust with a fork (this prevents it from puffing up during baking). Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake in a preheated oven at 375°F (190°C) for 20 minutes.
5. Remove Weights and Bake Again:
Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is golden brown. Let the crust cool completely before filling.
6. Make the Chocolate Filling:
While the crust is cooling, place the chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream and butter over medium heat until it just comes to a simmer. Don’t let it boil!
7. Melt the Chocolate:
Pour the hot cream mixture over the chopped chocolate and let it sit for 1 minute to soften the chocolate. Gently whisk the mixture until the chocolate is completely melted and smooth. Stir in the salt.
8. Pour into Crust:
Pour the chocolate filling into the cooled tart crust.
9. Chill the Tart:
Refrigerate the tart for at least 3-4 hours, or until the filling is firm. This chilling time is crucial for the truffle filling to set properly.
10. Serve and Enjoy!
Once chilled, remove the tart from the pan and slice. Serve chilled or at room temperature.
Serving Suggestions
This Dark Chocolate Truffle Tart is incredibly rich and decadent, so serving it in smaller slices is ideal. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream can balance the intensity of the dark chocolate. For a more sophisticated touch, consider pairing it with fresh raspberries or a dusting of cocoa powder.
This tart is perfect for special occasions like birthdays, anniversaries, or holiday gatherings. It also makes a wonderful dessert to bring to potlucks or dinner parties. Its elegant appearance and irresistible flavor are sure to impress.
Storage and Reheating
Store leftover Dark Chocolate Truffle Tart in the refrigerator for up to 3-4 days. Cover it loosely with plastic wrap to prevent it from drying out.
Reheating isn’t typically necessary or recommended, as the tart is best served chilled or at room temperature. If you prefer a slightly softer filling, you can let the tart sit at room temperature for about 30 minutes before serving. Avoid microwaving or baking the tart, as this can affect the texture of the filling.
Key Details
- Prep Time: 30 minutes
- Cook Time: 30-40 minutes
- Chill Time: 3-4 hours
- Servings: 8-10 slices
Equipment:
- 9-inch tart pan with removable bottom
- Mixing bowls
- Pastry blender or fingers
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Saucepan
- Whisk
Dark Chocolate Truffle Tart
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- 12 ounces dark chocolate 70% cacao or higher, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- Make the Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling process helps the gluten relax, resulting in a tender crust.
- Roll Out the Dough: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan.
- Prepare for Baking: Trim any excess dough from the edges of the tart pan. Prick the bottom of the crust with a fork (this prevents it from puffing up during baking). Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Remove Weights and Bake Again: Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is golden brown. Let the crust cool completely before filling.
- Make the Chocolate Filling: While the crust is cooling, place the chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream and butter over medium heat until it just comes to a simmer. Don't let it boil!
- Melt the Chocolate: Pour the hot cream mixture over the chopped chocolate and let it sit for 1 minute to soften the chocolate. Gently whisk the mixture until the chocolate is completely melted and smooth. Stir in the salt.
- Pour into Crust: Pour the chocolate filling into the cooled tart crust.
- Chill the Tart: Refrigerate the tart for at least 3-4 hours, or until the filling is firm. This chilling time is crucial for the truffle filling to set properly.
- Serve and Enjoy!: Once chilled, remove the tart from the pan and slice. Serve chilled or at room temperature.
