Bittersweet Chocolate Truffle Tart Recipe

Name: Bittersweet Chocolate Truffle Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, softened; 1/2 cup organic cane sugar; 1/8 teaspoon fine sea salt; 3/4 teaspoon pure vanilla extract (I use Nielsen-Massey); 1/4 cup 3 teaspoons Dutch process cocoa; 3/4 cup organic all-purpose flour; 10 ounces best quality bittersweet chocolate (I use Valrhona or Guittard); 1 1/2 cups heavy cream; 3/4 teaspoon Chinese 5-spice powder; 1/8 teaspoon freshly ground Sichuan peppercorns

Servings: persons

6 tablespoons unsalted butter, softened
1/2 cup organic cane sugar
1/8 teaspoon fine sea salt
3/4 teaspoon pure vanilla extract (I use Nielsen-Massey)
1/4 cup 3 teaspoons Dutch process cocoa
3/4 cup organic all-purpose flour
10 ounces best quality bittersweet chocolate (I use Valrhona or Guittard)
1 1/2 cups heavy cream
3/4 teaspoon Chinese 5-spice powder
1/8 teaspoon freshly ground Sichuan peppercorns

1
In a food processor fitted with the metal blade, combine butter, sugar, salt. Process until creamy. Add vanilla and 6 tablespoons cocoa. Process, scraping the bowl occasionally, until the mixture forms a smooth paste (about 1 minute.) Add the flour and pulse just until blended.
2
Form dough into an 8-inch disc and wrap and chill until firm (about 40 minutes).
3
Roll out dough between 2 sheets of waxed paper into an 11-inch round about 1/8-inch thick. Peel off the top sheet of paper and invert pastry into a 9-1/2-inch tart pan. Press pastry against sides of pan. Peel away plastic wrap and trim dough. Refrigerate until firm (minimum 40 minutes).
4
Heat oven to 375 degrees F. Prick tart shell with fork. Bake 12 - 14 minutes, or until pastry is dry. Let cool in the pan on a rack.
5
Place chocolate in a medium heatproof bowl. In a small saucepan, combine cream with 5-spice and pepper. Bring mixture to a simmer over medium heat. Pour the hot cream over chocolate and let stand 30 seconds. Stir until chocolate is melted and smooth. Strain into cooled tart shell and spread to form a smooth layer. Refrigerate until set [3 to 5 hours]. Cover with plastic wrap. Can be made up to 3 days ahead.
6
To serve, bring the tart to room temperature. Serve with clouds of softly whipped cream. (I like to flavor the cream with raspberry.)

1039

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, softened, 1/2 cup organic cane sugar, 1/8 teaspoon fine sea salt, 3/4 teaspoon pure vanilla extract (I use Nielsen-Massey), and more.

Yes, Bittersweet Chocolate Truffle Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bittersweet Chocolate Truffle Tart

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