Chocolate Truffle Tart
This Chocolate Truffle Tart combines a tender, buttery pâte sablée crust with a rich, silky chocolate ganache filling. Topped with fresh strawberries, chocolate truffles, and decorative white chocolate, it’s perfect for special occasions or an indulgent everyday dessert. Easy to prepare, it offers elegant flavor and texture without complex techniques.
Equipment
- 10.5-inch tart pan
- Parchment Paper
- Pie weights or 3 cups rice
- Food Processor
- Mixing Bowls
- small saucepan
- Whisk
- Piping bag or zip-top bag
- Mini chocolate tablet mold (optional)
Ingredients
Pâte Sablée Crust:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 7 tablespoons cold unsalted butter cubed
- 2 egg yolks
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- Ice water as needed
Chocolate Truffle Filling:
- 12 oz semisweet chocolate finely chopped
- 2 cups heavy cream
- ½ cup unsalted butter room temperature
Décor:
- 2 oz white chocolate or white candy melting wafers
- 2 –4 fresh strawberries halved
- 10 store-bought chocolate truffles optional, e.g., Harry & David
- Mini white and dark chocolate tablets optional, for mold
Instructions
- Prepare the Pâte Sablée Crust Base: Begin by combining the flour, baking powder, and salt in the bowl of a food processor. Pulse briefly to ensure the dry ingredients are evenly distributed. Next, add the cold, cubed butter on top of the flour mixture. Pulse in short bursts until the mixture resembles coarse crumbs about the size of small peas. The butter should remain slightly visible, as this creates the flaky texture in your crust.
- Mix the Egg-Sugar Mixture: In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract. Beat for approximately 3–5 minutes until the mixture becomes lighter in color and slightly frothy. This step helps to incorporate air, making the crust tender while adding sweetness and flavor.
- Combine Dough Ingredients: Pour the egg-sugar mixture into the food processor over the crumbed butter-flour mixture. Pulse in short bursts until the dough just starts to come together. If the dough appears too dry or crumbly to form a cohesive ball, add ice water one tablespoon at a time, pulsing between additions. The final dough should form a rough, shaggy mass that holds together when pressed lightly with your fingers.
- Chill the Dough: Remove the dough from the processor and shape it into a flat disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling firms the dough, making it easier to roll out and helping the crust hold its shape during baking.
- Preheat the Oven: While the dough chills, preheat your oven to 375°F (190°C). This ensures the crust will bake evenly and develop a golden, delicate color.
- Roll Out the Dough: Lightly spritz your 10.5- or 11-inch tart pan with cooking spray if it is not non-stick. On a clean work surface, place a large sheet of parchment paper and roll the chilled dough into a circle approximately ¼ inch thick. Carefully lift the rolled dough using the parchment and transfer it to the tart pan, gently turning it over. Press the dough evenly into the fluted sides and bottom of the pan. Trim any excess dough hanging over the edges with a knife, ensuring clean, even lines.
- Blind Bake the Crust: Cover the dough with another sheet of parchment paper and fill with pie weights or 3 cups of rice. This prevents the crust from puffing during baking. Place the tart pan in the oven and bake for 20 minutes, or until the edges turn golden brown. Remove the pan from the oven and allow it to cool for 10 minutes. Carefully lift out the parchment and weights, then let the crust cool completely in the pan.
- Prepare the Chocolate Ganache Filling: Place the finely chopped semisweet chocolate in a large mixing bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—avoid boiling, which can scorch the chocolate. Pour the hot cream over the chopped chocolate without stirring, and let sit undisturbed for about 5 minutes. This allows the chocolate to soften evenly and ensures a smooth, silky ganache.
- Incorporate Butter into Ganache: After 5 minutes, gently whisk the cream and chocolate together until completely smooth and glossy. Add the room-temperature butter in small pieces, mixing until fully incorporated. The addition of butter enriches the ganache, giving it a luxurious texture and sheen.
- Pour Ganache into Tart Shell: Carefully pour the prepared ganache into the cooled tart shell. Use a spatula to smooth the surface, ensuring there are no air bubbles. Tap the pan lightly on the counter to release trapped air. Chill the tart in the refrigerator uncovered for at least 1 hour or overnight to allow the ganache to fully set.
- Prepare White Chocolate Décor: Melt the white chocolate or candy wafers in a microwave-safe bowl in 30-second intervals at full power, stirring between each interval until smooth. Transfer the melted chocolate into a piping bag or a zip-top bag with a tiny corner snipped off. Pipe the chocolate over the tart in quick, back-and-forth motions to create elegant overlapping lines on one side.
- Decorate the Tart: Arrange halved fresh strawberries, chocolate truffles, and mini chocolate tablets on top of the piped white chocolate as desired. This final touch adds visual appeal, texture, and complementary flavors, making the tart look as impressive as it tastes.
- Serve and Store: Serve the tart at room temperature for the richest flavor and smoothest texture. It pairs beautifully with whipped cream, a red berry coulis, or a scoop of vanilla ice cream to balance the richness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow slices to come to room temperature before serving to enjoy the full silky texture of the ganache.
Notes
- For best results, use high-quality semisweet chocolate; the flavor of the ganache depends entirely on it.
- When rolling the pâte sablée dough, work quickly and keep your hands cool to prevent the butter from melting. Chilled dough is easier to handle and produces a flakier crust.
- Blind baking the crust with pie weights is essential to prevent puffing and maintain a crisp, even tart shell. Brown rice works perfectly as a cost-effective alternative to commercial weights.
- The ganache must be poured into a fully cooled crust. Pouring warm ganache into a warm shell can cause it to soften or warp.
- For a smooth ganache, let the chocolate sit undisturbed after pouring the hot cream before whisking. This ensures even melting without graininess.
