Dark Chocolate Truffle Tart

  • 3/4 stick butter, melted and cooled
  • 1 3/4 cup chocolate cookie crumbs
  • 2 eggs, plus 1 yolk
  • 1/3 cup sugar
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 10 oz dark chocolate, not more than 60% cacao
  • 1 stick butter, cut into small cubes, room temperature
  • Cocoa powder for dusting on the top

Special Equipment: A 9-inch springform pan*, the bottom wrapped with foil (in case of leaks)

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, mix chocolate cookie crumbs with the melted and cooled butter. Spoon the crumb mixture into the springform pan, and pat the crumbs onto the bottom and about 1 1/2 inch up the sides. (Use a measuring cup or a glass to help press the crumbs on the sides and into the corners.) Bake the crust in the preheated oven for about 10-13 minutes, or until dark and slightly puffed. Cool the crust on a wire rack while you prepare the filling.

To make dark chocolate filling, first whisk together eggs, sugar, heavy cream, salt, and vanilla extract in a large bowl and set it aside. Next, melt chocolate and butter in a heavy pot over medium heat, stirring continuously. When the chocolate is smooth and glossy, remove it from the heat and let it cool for about five minutes. (If you add it directly to the eggs and cream, it could scramble the eggs.) Once the chocolate is cooled, whisk it into the egg mixture until smooth. Don’t overdo the whisking, or you will incorporate a lot of air bubbles.

Pour the chocolate filling into the baked and cooled crust, and tap the pan once against the countertop to let any air bubbles come to the surface. Smooth out the top, then put the tart into the oven and bake for about 22-28 minutes; the range of baking time is large because if you take the tart out sooner, the center will be more pudding-like, while if you let it bake longer, the center will set more fully and the consistency of the tart will be uniform from edge to center (this is what I preferred). Fully cool the tart on a wire rack, then chill for an additional 3-4 hours. Sift cocoa powder over the top in a thin layer. Let the tart come to room temperature before slicing to get the best rich, creamy consistency. Tart can be kept chilled for 1 week.

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