Chocolate Truffle Tart Recipe

Chocolate Truffle Tart Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Chocolate Truffle Tart Recipe Chocolate Truffle Tart Recipe Chocolate Truffle Tart Recipe, So unbelievably decadent, all you’ll need is one thin slice! Prepare pastry dough as directed through chilling. Preheat oven to 425°F. Use dough to line 9-inch tart pan with removable bottom. Trim edge even with rim of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
Chocolate Truffle Tart Recipe

Chocolate Truffle Tart Recipe

So unbelievably decadent, all you’ll need is one thin slice! Prep : 20 minutes plus chilling and cooling Bake : 40 minutes Pastry for 9-Inch Tart
  • 6 squares (6 ounces) semisweet chocolate, coarsely chopped
  • 1/2 cup butter or margarine (1 stick)
  • cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup heavy or whipping cream softly whipped cream (optional)
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 9-inch tart pan with removable bottom. Trim edge even with rim of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line tart shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up, gently press it down with back of spoon. Cool in pan on wire rack. Turn oven control to 350°F.
  4. Meanwhile, in heavy 2-quart saucepan, melt chocolate and butter over very low heat, stirring frequently, until smooth. Add sugar and vanilla; stir until sugar has dissolved. In small bowl, with wire whisk, lightly beat eggs and cream. Whisk 1/cup warm chocolate mixture into egg mixture; stir egg mixture back into chocolate mixture in saucepan until blended.
  5. Pour warm chocolate filling into cooled tart shell. Bake until custard is set but center still jiggles slightly, about 20 minutes.
  6. Cool in pan on wire rack. When cool, remove side of pan. Refrigerate until chilled, about 4 hours. Serve with a dollop of whipped cream, if desired. Makes 12 servings.
Each serving : About 306 calories, 4g protein, 22g carbohydrate, 24g total fat (14g saturated), 103mg cholesterol, 206mg sodium. chocolate raspberry tart, chocolate raspberry torte, chocolate truffle, chocolate truffle cake, chocolate truffle cake recipe, chocolate truffle recipes, chocolate truffle tart, chocolate truffle tart recipe, chocolate truffle torte, easy chocolate truffle recipe, strawberry truffle, truffle cake, truffle cake recipe, truffle chocolate, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Chocolate Truffle Tart Recipe

Article Categories : Pies & Tarts

Chocolate Truffle Tart Recipe

Chocolate Truffle Tart Recipe

So unbelievably decadent, all you’ll need is one thin slice!

Prep : 20 minutes plus chilling and cooling
Bake : 40 minutes

Pastry for 9-Inch Tart

  • 6 squares (6 ounces) semisweet chocolate, coarsely chopped
  • 1/2 cup butter or margarine (1 stick)
  • cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup heavy or whipping cream softly whipped cream (optional)
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 9-inch tart pan with removable bottom. Trim edge even with rim of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line tart shell with foil; fill with pie weights or dry beans. Bake 15
    minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up, gently press it down with back of spoon. Cool in pan on wire rack. Turn oven control to 350°F.
  4. Meanwhile, in heavy 2-quart saucepan, melt chocolate and butter over very low heat, stirring frequently, until smooth. Add sugar and vanilla; stir until sugar has dissolved. In small bowl, with wire whisk, lightly beat eggs and cream. Whisk 1/cup warm chocolate mixture into egg mixture; stir egg mixture back into chocolate mixture in saucepan until blended.
  5. Pour warm chocolate filling into cooled tart shell. Bake until custard is set but center still jiggles slightly, about 20 minutes.
  6. Cool in pan on wire rack. When cool, remove side of pan. Refrigerate until chilled, about 4 hours. Serve with a dollop of whipped cream, if desired. Makes 12 servings.

Each serving : About 306 calories, 4g protein, 22g carbohydrate, 24g total fat (14g saturated), 103mg cholesterol, 206mg sodium.