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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Chocolate Truffle Tart Cooking View

Whenever I make ganache and there happens to be a bit left over, it is inevitably heavily sampled by the spoonful…or fingertip-ful…or in small shots via a pastry bag.  It’s an illness, really.  So often ganache is used to add that perfect finishing touch to a dessert but I think we need to celebrate it in its pure form.  Truffles are a great start since they are essentially a ball of ganache dipped in more chocolate.  This tart is the simpler cousin of truffles.  A simple tart dough is made in minutes in the food processor or mixer (or by hand, for those with less equipped kitchens).  After the shell is baked, pour in the ganache, chill until set and voila – you have the answer to that wicked chocolate craving, pick-me-up after a bad day, celebratory treat after a good one, or if you’re me, maybe just a Tuesday.

I’ve made this tart before but it didn’t survive long enough for pictures.  My bad.  Last weekend I made it with my friend Tara as the end to a ridiculously fun girls’ weekend together (more on that later).  Now she’s part of the truffle tart club, and you can be too!  Beginning bakers, do not fear.  If you have never made ganache and think it looks too hard or sounds too fancy for you, I know how you feel.  I was once in your shoes.  But then I made ganache and realized that it’s one of the easiest recipes ever and takes minutes to make.  Remember the ratio and you’re good to go!  Which is probably why I make it so often…and why I have that little ganache illness.  Anyway, cheers to Friday with lots of chocolate!

Chocolate Truffle Tart
Yield: about 10-12 servings

Ingredients

For the tart shell:
1 large egg yolk
1 tbsp. heavy cream
½ tsp. vanilla extract
1 cup (5 oz.) all-purpose flour, plus more for dusting the work surface
¼ cup (¾ oz.) Dutch-process cocoa powder
2/3 cup (2 2/3 oz.) confectioners’ sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the filling:
12 oz. good quality bittersweet chocolate, finely chopped
6 tbsp. unsalted butter, softened
1 cup heavy cream
1 tbsp. liqueur, such as Kahlua, brandy, or dark rum (optional)

Cooking View

Directions

  • To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside.  Place the flour, cocoa powder, sugar, and salt in a food processor.  Process briefly to combine.  Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.  With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.  Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish.  Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

  • Remove the dough from the refrigerator.  (If refrigerated for more than an hour, let stand at room temperature until malleable.)  Unwrap and roll the dough out on a lightly floured surface to a 13-inch round.  Transfer the dough to a 9-inch tart pan.  Mold the dough to the sides of the tart pan and remove the excess off the top.  Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

  • Meanwhile, adjust an oven rack to middle position.  Preheat the oven to 375° F.  Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights.  Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights.  Continue to bake until just set, 5-8 minutes longer.  Transfer to a wire rack to cool.

  • To make the tart filling, place the chocolate and butter in a heatproof bowl.  Bring the cream to a simmer in a small saucepan (or in the microwave).  Pour the hot cream over the chopped chocolate and let stand 1-2 minutes to melt.  Whisk together until smooth, then whisk in the liqueur.  Pour the filling into the tart shell and chill in the refrigerator, uncovered, until the filling is firm.  To serve, transfer the tart to a serving plate or platter.  Slice with a clean, sharp knife, wiping the blade between slices.

Source

  • http://twitter.com/wvanillasugar Warm Vanilla Sugar

    This tart turned out so beautiful! I love how neatly it slices – what a treat!

  • Jennifer Cepero

    Even though that looks like a lot of chocolate for me, it still looks delicious.

  • Jessica L.

    this looks amazing! it’s going on my to-make list, for sure!

  • Liz @ Tip Top Shape

    Such a simple recipe. Fantastic!

  • A Sweet Baker

    These are so decadent….perfect with a cup of tea or coffee! Have a great weekend!

  • Emily @ She Makes and Bakes

    That looks absolutely divine!

  • http://www.thelawstudentswife.com/ Erin@theLawStudentsWife

    Truffles are one of my favorite food groups, and this looks like a pan full of rich chocolately, truffly goodness! How wonderful.
    And so true about ganache being shockingly simple to prepare (though I still feel seriously gourmet every time I do, lol). I just gave my sister a ganache pep talk last night, b/c she is making her first attempt at it this weekend. I’m going to have to send her this link for an extra boost of confidence!

  • http://www.facebook.com/profile.php?id=578321995 Tara Trapasso Liptak

    I had such a great time with baking with you last weekend (and the rest of the weekend too!)! Seriously, why do we have to live so far away?!

  • Kelsey

    Oh Annie, this looks so sinful and so heavenly all at the same time. This is most definitely worth the splurge.

  • Caroline L.

    Look like it came straight from a fancy bakery! You are so talented :)

  • Liz N.

    Annie, that’s the cleanest cut slice of pie/tart I have ever seen! Did you use a super sharp knife and dip it in some warm water? I’m super impressed!

  • annieseats

    Yes, that’s what I usually do nowadays. All this photographing my food has made me a bit anal about presentation :)

  • annieseats

    I know. Gah! Can’t wait till the next time. Let’s start planning now :)

  • Tracy

    How amazingly decadent this looks! Perfect for those killer chocolate cravings!

  • http://twitter.com/VickiBensinger Vicki Bensinger

    This sounds so nice and rich, thick and filled with chocolate deliciousness! My kind of tart. You’d probably find me eating this with a spoon before my family could get their hands on it. Nice recipe and yummy looking photo.

  • Betsy Hackett

    Would this freeze well? I think I want to make “mini bites” in a mini muffin tin for a birthday party… I’d like to make them ahead – possibly WELL ahead :-P

  • Susan (Oliepants)

    This looks so rich and decadent – beautiful presentation!

  • annieseats

    I haven’t tried freezing this myself. Good luck!

  • Loretta E

    Yum! I love ganache! And the darker the better!

  • Jill Waldbieser

    I am attempting this now and I’d love some suggestions for what to do with extra dough since I don’t have a mini tart pan. Any ideas?

  • Annie C.

    Definitely going to try this as soon as I can! Hope mine would look as pretty as yours. :)

  • http://twitter.com/SylviaWaltering Sylvia Waltering

    Wow, that looks just perfect.

  • Tracy

    I had to make the tart but got lazy and made a crushed cookie crust. Everyone loved it but everyone tasted the butter in the recipe. I think next time I make it, and there will be a next time, I will really cut down on the butter in the ganache.

  • annieseats

    Huh, in the times I’ve made it, we’ve never tasted the butter. Just keep in mind that if you decrease the butter, it will be more firm and have a less silky texture.

  • Jenny

    Gahhh! Annie, you’re stuff always looks too perfect ;) You amaze me! I love your food pictures & sometimes wish you’d add more to a post! hehe ;)

  • Tracy

    I know, I thought I was crazy until my daughter said the same thing. Maybe it’s the brand of butter. Trust me this will be made many more times. Next time I’ll try another brand of butter before I reduce the amount. I wouldn’t want to change the texture.

  • http://twitter.com/TheSpicedLife Laura T

    Yum. You can never waste leftover ganache.

  • carrie.gorder

    Is there a certain brand of chocolate you’d recommend using? I want mine to turn out as great-tasting as yours looks!

  • annieseats

    Any high quality chocolate such as Callebaut, Scharffen Berger, Valhorna, etc. I’m sure there are others but I’ve had good luck with those. Enjoy!

  • http://www.facebook.com/beth.agatesimpson Beth Simpson

    Is it possible to use regular cocoa powder, or does it have to be Dutch processed cocoa powder? I am having a hard time finding it, and have been to multiple grocery stores!

  • http://twitter.com/completedelish Annalise

    Gorgeous! I’m seriously considering baking this tart right now.

  • annieseats

    Please see the FAQ page for info on Dutch process cocoa and when to sub. Thanks!

  • arpitterle

    OMG – that looks awesome. I might have to try this one…

  • MaryM

    The ganache only uses bittersweet chocolate? I thought bittersweet chocolate was not sweet at all….so is it sweet enough? I love chocolate, especially dark chocolate, but just concerned about making this and it not being good!

  • annieseats

    You may be confusing unsweetened chocolate (not sweetened at all) with bittersweet, more commonly known as dark chocolate. Trust me, I won’t share a recipe that is no good…especially when it comes to chocolate! :)

  • Angie_R

    Hi Annie, I have a question. I am planning on making this for my sister’s birthday this weekend and was looking over the recipe. It calls for one cup (5 oz.) of flour. I have always thought one cup of flour was 4.25 ounces. Does the 5 oz. include the additional flour. I do like to weigh my dry ingredients when baking, so I just wanted to be sure. Thanks!

  • annieseats

    Different sources use different weights as the standard for 1 cup of flour. I’ve seen it vary between 4-5 oz. Apparently America’s Test Kitchen uses 5 oz. Enjoy!

  • Aimee

    I made this today for my chocoholic grandma’s 85th birthday. I tasted the spoon after I filled the pie and I think this is going to be wonderful and it was so easy to make. Thank you for another awesome dessert.

  • Faye Stott

    Hi Annie, just wondering, can I make the tart shell dough in a stand mixer?
    Thanks

  • annieseats

    Sure! Enjoy :)