dark-chocolate-truffle-tart

Dark Chocolate Truffle Tart

Feb 2018

Christy, Sinkology’s food-loving recipe blogger, is here to share some recipes she has created for the Sinkology blog that reflect our view of a copper sink: simple, timeless, affordable, and beautifully rustic.


If there is one insanely chocolaty dessert that will impress even the biggest chocolate fan, it would be this dark chocolate truffle tart. This tart is sinfully rich, decadent, creamy, smooth, and dense. No one would know that this humble chocolate tart only has 3 ingredients (not counting the crust). It also tastes exactly like chocolate truffle candy but way better, if that’s even possible. That is what makes this chocolate dessert absolutely perfect to treat your loved ones for Valentine’s Day or anytime really. So forget about buying a box of chocolates, make this instead!

The good thing is this dessert only needs 4 ingredients total so get them out. Using a store-bought piecrust eliminates an extra step and makes this so much quicker to assemble. My girls could make this easily without any help from me in 10 minutes or less.

truffle-tart-ingredients

First, have your piecrust ready, either store-bought or homemade. Place the chocolate in a medium heatproof bowl. I use Ghirardelli 60% cacao bittersweet chocolate chips in everything that requires chocolate. I buy the huge 3 lbs. bags from my wholesale club store so I am always stocked. For this recipe, I recommend you use a good quality bittersweet chocolate, as the chocolate is the main star of this dessert. Also using bittersweet chocolate will make it not as sweet.

In a small saucepan over medium heat, add the heavy cream and butter. Whisk occasionally until the butter melts and mixture just comes to a low boil.

Remove from heat and pour over the chocolate. Leave undisturbed for 2 minutes.

The heat from the cream will soften and melt the chocolate.

Whisk the mixture slowly to avoid bubbles and until the chocolate is melted, smooth and homogenous.

Pour the chocolate mixture over the Oreo crust and smooth it out evenly. Let cool first, cover and refrigerate for at least 4 hours.

I have a trick for making a store-bought piecrust look more like a tart crust. Obviously, you can leave it as is. I prefer to take the extra step for better presentation. Since the Oreo crust is more fragile, I make cuts with scissors every few inches around the circumference of the foil. Then I carefully pull each cut flap down to remove the crust easier. Once I remove the crust from the foil, I trim the extra Oreo crust edge with a paring knife (away from the chocolate filling) so the crust becomes level with the chocolate filling. Now it looks more like a chocolate tart instead of a chocolate pie.

remove-truffle-from-foil

Now here’s the fun part. Decorate however you want. Before serving, I like to decorate the chocolate tart with fresh berries. It’s heavenly with fresh berries; think chocolate covered strawberries but better!

dark-chocolate-truffle-tart-with-fruit

Since the chocolate tart is so rich and truffle-like, I like to cut small slivers and serve with homemade whipped cream and extra berries on the plates. Of course, my family always asks for second servings because they complain their piece was too small.

dark-chocolate-truffle-tart

Look how luscious and silky the chocolate truffle filling is! It keeps well covered in the refrigerator for up to 4 days if it lasts that long.

dark-chocolate-truffle-tart

Dark Chocolate Truffle Tart
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Ingredients
  1. 12 oz. good quality bittersweet chocolate, chopped or 2 cups 60% cacao bittersweet chocolate chips such as Ghirardelli brand
  2. 1 cup heavy cream
  3. ½ stick (1/4 cup) unsalted butter, cut into small pieces
  4. 1 Oreo premade piecrust (or make your own)
  5. Serve with whipped cream and fresh berries
Instructions
  1. Have Oreo piecrust ready. Add 12 oz. bittersweet chocolate in a medium heatproof bowl and set aside.
  2. In a small saucepan over medium heat, bring heavy cream and butter to a low boil. Whisk until butter is melted. Remove from heat and pour over the chocolate.
  3. Let stand undisturbed for 2 minutes. Whisk the mixture slowly (to prevent bubbles) until melted, smooth and homogenous.
  4. Pour the chocolate mixture over the Oreo crust and smooth the mixture evenly over the crust. Let cool for few minutes before covering and refrigerate for at least 4 hours.
  5. Before serving, decorate the chocolate tart with fresh berries and whipped cream.
  6. Chocolate tart will keep well covered in the refrigerator for up to 4 days.
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