Chocolate Truffle Tart is oh-so-decadent tart, made with chocolate and cream well worth the calorie splurge. Find tart recipe
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Chocolate Truffle Tartlet Recipe

Chocolate Truffle Tart is oh-so-decadent tart, made with chocolate and cream well worth the calorie splurge.
Prep Time30 mins
Cook Time30 mins

Ingredients

Ingredients for the pastry

  • 1 Cup all purpose flour maida
  • 60 g unsalted butter chilled and cubed
  • ¼ Cup ice cold water
  • 1 tsp salt

Ingredients for the filling

  • 90 g semi sweet chocolate
  • 50 g butter
  • 4 tbsp castor sugar
  • 1 large egg
  • ¼ cup heavy cream
  • 1 tsp vanilla extract

Instructions

  • To make the crust, sift flour and salt in a bowl. Mix in chilled butter and using your fingertips mix until the dough resembles coarse breadcrumbs.
  • Now adding a tsp of chilled water at a time bind the dough together. Do not add all the water at a time, this might make dough soft. We need firm, smooth dough.
  • Once dough comes together do not knead it too much, else butter will start melting.
  • Wrap the dough with cling foil and refrigerate for at least 30 minutes before rolling, this can be done one or two days before as well.
  • While preparing filling, bring out the dough from the fridge and keep at room temperature.
  • Preheat the oven at 180 degree celsius. Grease 6 mini tartlet moulds with butter.
  • Divide the crust dough into 6 equal portions. Roll out each portion into a ½ inch thick and 5 inch round on a lightly dusted floured surface.
  • Line your mini tart dishes with the pastry, trim of the excess dough from the edges, prick the centre with a fork and put in fridge for 15 minutes.
  • After 15 minutes line tart shells with foil paper, fill with dry beans/pie weights. Bake the pastry for 20 minutes. This stage is called blind baking, once baked set aside to cool down.
  • To prepare the filling, chop chocolate into chunks.
  • In a clean and dry bowl whip the cream to soft peaks. Add egg and beat for another 1 – 2 minutes.
  • In a double boiler melt chocolate and butter, stirring frequently until smooth.
  • Add sugar and vanilla to the chocolate mixture, stir until sugar is dissolved. Turn off the gas.
  • Add spoonful of warm chocolate mixture into egg and cream, stir nicely.
  • Now add egg mixture into melted chocolate and keep on stirring with wire whisk until all combined well.
  • Pour warm chocolate filling into cooled tart shells. Bake at 180 degree celsius for 20 minutes or until filling is set but center still jiggles.
  • Cool on a wire rack and chill for about 3 – 4 hours in refrigerator.
  • Serve with fresh berries and whipped cream.