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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
  • 1/4 cup unsalted butter
  • 2/3 cup heavy whipping cream
  • 1-1/4 teaspoons instant espresso powder
  • 2 eggs, lightly beaten
  • 1 egg yolk
  • 1/3 cup sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • Additional baking cocoa


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

2 of 2

Dark Chocolate Truffle Tart (continued)

Directions (continued)

  • Meanwhile, for filling, in a double boiler or metal bowl over hot
  • water, melt chocolate and butter; stir until smooth. Stir in cream
  • and espresso powder. Remove from heat; cool slightly. Whisk in eggs,
  • egg yolk, sugar and vanilla.
  • Pour filling into warm crust. Bake 20-25 minutes or until center is
  • just set (mixture will jiggle). Cool completely on a wire rack. Dust
  • with cocoa before serving. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.