Dark Chocolate Truffle Tart

A yummy dessert that all chocolate addicts will love.

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

Dark Chocolate Truffle Tart

Aileen Anastacio
A yummy dessert that all chocolate addicts will love.
Prep Time 50 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine French
Servings 1 (9-inch) pie


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


  • 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.
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices