Description
Sinful dark chocolate truffle tart delivers pure indulgence from French pastry traditions. Chocolate enthusiasts will savor rich, silky layers melting with intense cocoa complexity and delicate ganache finish.
Ingredients
Scale
- 1 ½ cups (360 ml) heavy cream
- 1 ½ cups (360 ml) heavy whipping cream
- 12 oz (340 g) dark chocolate, roughly chopped (mix of 8 oz bittersweet and 4 oz semisweet)
- 1 ½ cups chocolate wafer crumbs
- 8 tbsps (120 g) butter (4 tbsps melted, 4 tbsps room temperature, cut into pieces)
- 1 tbsp flaky sea salt
- ½ tsp vanilla bean paste
- 1 pinch salt
- 1 tsp granulated sugar (or powdered sugar to taste)
Instructions
- Crust Creation: Pulverize chocolate wafer cookies in a food processor until achieving a sandy consistency, then blend with melted butter and press firmly into a tart pan, ensuring an even layer that climbs the pan’s sides.
- Initial Baking: Bake the crust in a preheated oven at 350°F for 10-12 minutes until set with crisp edges, then allow to cool completely, forming a robust foundation for the filling.
- Ganache Preparation: Gently heat cream until tiny bubbles emerge, remove from heat, and introduce chopped chocolate, letting it rest momentarily before whisking into a glossy, uniform mixture while gradually incorporating butter pieces.
- Filling and Setting: Pour the silky ganache into the cooled crust, distributing evenly with a spatula and eliminating air pockets, then refrigerate for a minimum of two hours until the ganache achieves a firm, luxurious texture.
- Finishing Touches: Sprinkle flaky sea salt across the surface for a sophisticated flavor contrast, prepare a light whipped cream by whisking cream, vanilla, salt, and sugar until soft peaks form, and slice the tart using a knife warmed under hot water for clean, precise cuts.
- Serving: Present the tart chilled, accompanied by a graceful dollop of freshly whipped cream, allowing the rich, decadent flavors to tantalize the palate.
Notes
- Crust Consistency Check: Ensure cookie crumbs are finely ground for a compact, even base that holds together perfectly when pressed.
- Ganache Temperature Control: Heat cream gently to prevent scorching, watching for tiny bubbles as the key indicator of ideal temperature.
- Texture Tip: Let chocolate and cream rest briefly after combining to promote smoother, more uniform melting without vigorous stirring.
- Cutting Technique: Warm knife blade under hot water before slicing to achieve clean, professional-looking tart portions with minimal crumbling.
- Prep Time: 15 minutes
- Cook Time: 12 min
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg