Dark Chocolate Truffle Tart Recipe

Dark Chocolate Truffle Tart Recipe
Dark Chocolate Truffle Tart Recipe photo by Taste of Home
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Dark Chocolate Truffle Tart Recipe

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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. —Johnna Johnson, Scottsdale, Arizona
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 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
  • FILLING:
  • 8 ounces semisweet chocolate, chopped
  • 1/4 cup unsalted butter
  • 2/3 cup heavy whipping cream
  • 1-1/4 teaspoons instant espresso powder
  • 2 large eggs, lightly beaten
  • 1 large egg yolk
  • 1/3 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • Additional baking cocoa

Directions

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.
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.
Originally published as Dark Chocolate Truffle Tart in Taste of Home Christmas Annual Annual 2013, p125

Nutritional Facts

1 slice: 326 calories, 24g fat (13g saturated fat), 85mg cholesterol, 42mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 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
  • FILLING:
  • 8 ounces semisweet chocolate, chopped
  • 1/4 cup unsalted butter
  • 2/3 cup heavy whipping cream
  • 1-1/4 teaspoons instant espresso powder
  • 2 large eggs, lightly beaten
  • 1 large egg yolk
  • 1/3 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • Additional baking cocoa
  1. 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.
  2. Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes.
  3. 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.
  4. 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.
Originally published as Dark Chocolate Truffle Tart in Taste of Home Christmas Annual Annual 2013, p125

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