Chocolate Truffle Tart Recipe

Name: Chocolate Truffle Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups); 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely; 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped; 3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes; 2 large eggs, lightly beaten; 1/2 cup heavy cream; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract; Garnish: unsweetened cocoa powder for sprinkling; an 8-inch (20-cm) round springform pan

Servings: persons

28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Garnish: unsweetened cocoa powder for sprinkling
an 8-inch (20-cm) round springform pan

1
Put oven rack in middle position and preheat oven to 350u00b0F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
2
Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
3
Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
4
Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
5
Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
6
Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

4662

kcal

Calories

285

Fat

468

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups), 3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely, 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped, 3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes, and more.

Yes, 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.

That's it — enjoy your meal!

Chocolate Truffle Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions