Rich Chocolate Truffle Tart

    (433)
    9 hours

    This lovely tart is perfect for company; it's rich, impressive and quick! Although it only takes a few minutes to assemble, leave at least 8 hours before serving for the tart to chill. It can be made in either a 20-23cm pie dish or tart pan.


    378 people made this

    Ingredients
    Serves: 8 

    • 375g dark chocolate, broken into pieces
    • 375ml (12 fl oz) very thick (45%) cream
    • 3 tablespoons sifted icing sugar
    • 3 teaspoons vanilla essence
    • 23cm prepared chocolate biscuit crust or tart shell

    Directions
    Prep:20min  ›  Extra time:8hr40min  ›  Ready in:9hr 

    1. In microwave dish, combine chocolate and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
    2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into prepared tart shell.
    3. Refrigerate at least 8 hours before serving.

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    Reviews and ratings
    Global ratings:
    (433)

    Reviews in English (341)

    by
    164

    Easy Recipe to follow and make. I thought I could cheat and not let it chill for as long as the directions said...WRONG!!!! The flavor wasn't as intense as when it had chilled the 8 hours!!!! Delicious pie~  -  13 Jul 2000  (Review from Allrecipes US | Canada)

    by
    148

    Also excellent as mini-truffle tarts! I made a cookie crust using 80 crushed vanilla wafers and 12TB melted butter and pressed that by spoonfuls into mini-muffin tins, baked it for 12 minutes, then filled with pie filling when crust had cooled. Delicious appetizer for parties!  -  26 Mar 2004  (Review from Allrecipes US | Canada)

    by
    127

    This was crazy easy and just as good! I don't understand some reviews that criticize the intense chocolate flavor. Did they read the ingredients? I accidently used 1/3 cup of sugar rather than the 1/4 called for and I could have handled the lesser sugar (I'll be more careful next time). My store was out of chocolate cookie crusts, so I used a pre-made shortbread crust and I loved the contrast. I topped the whole pie with Easy Devonshire Cream from this site and shaved chocolate. My only problem is that I at the last piece last night and I don't have enough cream to make another right now . Thank you for my new "Go-To" chocolate fix!  -  07 Mar 2009  (Review from Allrecipes US | Canada)

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