My Dark Chocolate Truffle Tart recipe is easy and elegant - a chocolate-lover's dessert for any occasion, any time of year. It's decadent and rich, but simple to make, and easily converted to gluten free.
Ingredients :
For the crust :
1 1/2 cups chocolate wafer crumbs (I used Nabisco famous wafers, and used about 3/4 of the package)
4 tbsp butter, melted
For the ganache :
1 1/2 cups heavy cream
12 ounces dark chocolate, roughly chopped (I used 8 ounces bittersweet and 4 ounces semisweet, but feel free to use whatever you like)
4 tbsp butter, room temperature, cut into 1 tablespoon-ish pieces.
1 tbsp flaky sea salt
For the whipped cream :
1 1/2 cups heavy whipping cream
1/2 tsp vanilla bean paste
1 pinch salt
granulated sugar or powdered sugar, to taste (I used about 1 tsp granulated sugar)
Instructions :
Preheat oven to 350F.
For the crust :
1 1/2 cups chocolate wafer crumbs (I used Nabisco famous wafers, and used about 3/4 of the package)
4 tbsp butter, melted
For the ganache :
1 1/2 cups heavy cream
12 ounces dark chocolate, roughly chopped (I used 8 ounces bittersweet and 4 ounces semisweet, but feel free to use whatever you like)
4 tbsp butter, room temperature, cut into 1 tablespoon-ish pieces.
1 tbsp flaky sea salt
For the whipped cream :
1 1/2 cups heavy whipping cream
1/2 tsp vanilla bean paste
1 pinch salt
granulated sugar or powdered sugar, to taste (I used about 1 tsp granulated sugar)
Instructions :
Preheat oven to 350F.
To make the crust, grind the chocolate wafers in a food processor
and measure out 1 1/2 cups. Combine with the melted butter until
everything is evenly moistened and the mixture feels like wet sand.
Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps.
Bake the crust for 10-12 minutes. Allow to cool.
To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer.
Remove from the heat and add the chopped chocolate, and let sit for a few minutes. (Exactly how long will depend on how big your chocolate pieces are. The smaller the pieces, the more quickly they will melt. You want to err on the side of not letting the cream cool down too much so that the ganache is still warm and will pour smoothly.)
Whisk together the chocolate and cream until the mixture is smooth and shiny. Add the butter, a couple pieces at a time, whisking well.
Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps.
Bake the crust for 10-12 minutes. Allow to cool.
To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer.
Remove from the heat and add the chopped chocolate, and let sit for a few minutes. (Exactly how long will depend on how big your chocolate pieces are. The smaller the pieces, the more quickly they will melt. You want to err on the side of not letting the cream cool down too much so that the ganache is still warm and will pour smoothly.)
Whisk together the chocolate and cream until the mixture is smooth and shiny. Add the butter, a couple pieces at a time, whisking well.
Pour the ganache into the prepared tart shell. Carefully place the
tart in the refrigerator to set for at least 2 hours before slicing.
Scatter the sea salt over the top of the tart when it has set so that it
doesn't sink in to the chocolate.
To make the whipped cream, whip the cream, vanilla paste, salt and sugar together until it forms soft peaks.
To make the whipped cream, whip the cream, vanilla paste, salt and sugar together until it forms soft peaks.
