Ingrid’s Chocolate Truffle Tart ~ A chocolate lover’s dream. The deep dark chocolate flavor in this dessert is delivered in a smooth body with a chocolate tart shell that perfectly crumbles and compliments each bite.
If you haven’t noticed, let me tell you – I love chocolate. I never really noticed how many desserts I make that incorporate it until my friend Ingrid of 3B’s alluded to it in a comment.
Her love for chocolate runs as deep as my son’s love for peas, which is about one to two peas deep. So while I was planning and making this my first thought was of Ingrid and how she will probably sigh and say, “Another chocolate recipe”?
Yep, another one, Ingrid. Can we still be friends, even if I’m being a bit of a tease by immortalizing your dislike for chocolate in a dessert? And while this is a Alice Medrich recipe, I have endearingly renamed it Ingrid’s Chocolate Truffle Tart.
So if you had to be immortalized into any chocolate dessert, it should be this one. This is my go to chocolate tart when I need a pure and simple chocolate dessert. It’s fast and easy and I challenge you to find one that tastes better.
A few notes:
- Make sure to use a high quality chocolate for the filling portion since it is the star of this dessert.
- The original recipe calls for a 9 ½ inch round tart pan, but I used a 14×4 inch rectangular tart pan instead.
- Use a needle or the sharp point of a knife to pierce any bubbles that may appear from pouring the chocolate into the crust or they will show up once it sets.
- The crust can be made and refrigerated three days in advance. The completed tart can be made and kept refrigerated 2 days in advance.
Chocolate Truffle Tart for Ingrid
- 10 oz. bittersweet chocolate cut into small pieces
- 1 ¼ cups of heavy cream
- 9 ½ in. Chocolate Tart Shell, baked and cooled (recipe follows)
Chocolate Tart Shell:
- 3 oz. unsalted butter
- ½ cup sugar
- ¾ teaspoon vanilla extract
- 1/8 teaspoon salt
- ¼ cup plus 2 tablespoons sifted unsweetened cocoa powder
- ¾ cup all purpose flour
- Place chocolate in a heat proof bowl; set aside.
- In a small saucepan, bring cream to a simmer over medium heat. Immediately pour hot cream over chocolate; let stand for 30 seconds.
- Stir gently just until chocolate melts completely and mixture is smooth. Pour chocolate mixture through a fine strainer directly over baked tart shell.
- Refrigerate for 3-4 hours, until set.
- Remove finished tart from refrigerator at least 45 minutes before serving to soften filling.
Chocolate Tart Shell:
- Add butter, sugar, vanilla and salt in a food processor bowl. Pulse until mixture is creamy. Add cocoa powder and process until mixture is a dark, smooth paste. Add flour and pulse until just incorporated and resembles wet sand.
- Transfer dough to plastic wrap and flatten into a disk. Wrap and refrigerate at least 45 minutes. Tart shell can be completed to this point up to 3 days in ahead or frozen for up to 6 months.
- Remove chilled dough; let stand for 20-30 minutes. Roll out dough between two pieces of plastic to 1/8 inch thickness. Peel away top plastic sheet; pick up by bottom sheet and invert the dough and then evenly press it into the pan.
- Cover and refrigerate tart shell for at least 30 minutes before baking.
- Preheat oven to 375 degrees F. Prick bottom of tart shell with a fork. Bake for 12- 14 minutes. Cool completely on a rack.
Adapted from Alice Medrich