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Dark Chocolate Truffle Tart

 Dark Chocolate Truffle Tart
Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving.
12 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 1/3 cup confectioners' sugar
  • 1/3 cup walnut halves, toasted
  • 1/2 cup all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/8 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 8 ounces semisweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 4 tablespoons unsalted butter, cubed
  • 1-1/4 teaspoons instant espresso powder
  • 2 eggs, lightly beaten
  • 1 egg yolk
  • 1/3 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • Baking cocoa


  • Place confectioners' sugar and walnuts in a food processor; cover and
  • pulse until walnuts are finely chopped. Add the flour, cocoa and
  • salt; cover and pulse until blended. Add butter and pulse until
  • mixture resembles coarse crumbs.
  • Press dough into the bottom and up the sides of a greased 9-in.
  • fluted tart pan with removable bottom. Refrigerate for 30 minutes.
  • Bake at 350° for 10 minutes.

2 of 2

Dark Chocolate Truffle Tart (continued)

Directions (continued)

  • Meanwhile, in a double boiler or metal bowl over hot water, melt
  • chocolate, cream, butter and espresso powder; stir until smooth.
  • Remove from the heat; cool slightly. Whisk in the eggs, egg yolk and
  • sugar. Whisk in vanilla.
  • Pour filling into the warm crust. Bake for 20-25 minutes longer or
  • until center is just set (mixture will jiggle). Cool completely.
  • Dust tart with cocoa before serving. Yield: 12 servings.