Chocolate Truffle Tart

    (433)
    8 hours 30 mins

    Impressive tart and so quick to make! It can be made in either a 20 or 23cm pie dish or tart tin.


    387 people made this

    Ingredients
    Makes: 8 

    • 350g dark chocolate, broken into pieces
    • 350ml cream
    • 4 tablespoons sifted icing sugar
    • 1 tablespoon vanilla essence
    • 1 (23cm) chocolate biscuit tart shell (see footnote)

    Directions
    Prep:15min  ›  Cook:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr30min 

    1. In microwave dish combine chocolate and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
    2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into prepared tart shell.
    3. Refrigerate at least 8 hours before serving.

    Chocolate biscuit tart shell:

    To make a homemade tart shell, mix 175g chocolate biscuit crumbs with 90g melted butter and press firmly into a lightly greased 20 or 23cm pie dish or tart tin, covering the bottom and the sides.

    Tip:

    To serve, try lightly dusting the top of the tart with good quality cocoa powder, and give each slice a dollop of whipped cream.

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    Reviews and Ratings
    Global ratings:
    (433)

    Reviews in English (341)

    CakenGifts_in
    0

    Very awesome recipe! I made this recipe for my family. This cake was so yummy! Very delicious and full of flavor, plus is didn't take a lot of time to make. Thanks for sharing nice cake recipe.  -  25 May 2017

    by
    164

    Easy Recipe to follow and make. I thought I could cheat and not let it chill for as long as the directions said...WRONG!!!! The flavor wasn't as intense as when it had chilled the 8 hours!!!! Delicious pie~  -  13 Jul 2000  (Review from Allrecipes US | Canada)

    by
    148

    Also excellent as mini-truffle tarts! I made a cookie crust using 80 crushed vanilla wafers and 12TB melted butter and pressed that by spoonfuls into mini-muffin tins, baked it for 12 minutes, then filled with pie filling when crust had cooled. Delicious appetizer for parties!  -  26 Mar 2004  (Review from Allrecipes US | Canada)

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