
A yummy dessert that all chocolate addicts will love.Â
(Milk chocolate version, see Chocolate Truffle Tart)

Dark Chocolate Truffle Tart
A yummy dessert that all chocolate addicts will love.
Prep Time 50 minutes mins
Cook Time 35 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine French
Servings 1 (9-inch) pie
Ingredients
Dark Chocolate Truffle Tart
- 1 1/4 cups all-purpose flour
- 1/4 Cup sugar
- 4 tablspoons cocoa powder
- 1/2 teaspoon Salt
- 1/3 Cup unsalted butter chilled and cubed
- 1/4 Cup Shortening
- 1 egg yolk
- 2 tablespoons water ice-cold
- 8 ounces Bittersweet chocolate chopped
- 1 1/4 cups heavy cream
Instructions
- Make the crust: Combine the first 4 ingredients in a food processor and pulse until well combined.
- Add the butter and the shortening. Process until mixture resembles a coarse meal.
- Combine the egg yolk with water and mix well before adding to the flour mixture. Process until mixture forms into a ball.
- Remove from the processor and flatten the dough into a disk. Wrap with a plastic film and refrigerate for at least 1 hour or overnight.
- Preheat oven to 400?F.
- Make the truffle filling: On a lightly floured surface, roll out chilled dough into a 10 1/2-inch round pie or desired size. Add flour as needed to prevent dough from sticking to the surface.
- Carefully lift the dough onto a 9-inch tart pan with a removable bottom, and fit into the pan. Trim off any excess dough, then prick the dough all over with a fork. Place in the freezer for 20 minutes before baking.
- After 20 minutes, place wax paper over the dough and fill it with dried beans to hold it down. Set the tart pan on a wax paper-lined baking tray and bake for 20 minutes. Then remove the beans and wax paper and bake for another 12 to 15 minutes. Transfer to a cooling rack to cool completely.
- Make the filling: Place the chopped chocolate in a heatproof bowl. Heat the cream in a medium saucepan and bring to a boil.
- Pour the cream over the chocolate and let sit for 10 minutes. Then stir until smooth and well combined. Let cool for 30 minutes.
- When the chocolate mixture has cooled, pour it over the tart pan. Shake the pan slightly to make sure there are no bubbles and the chocolate sits well.
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