Chocolate Truffle Tart
Serves 4 | with Buttery Cocoa Crust
Simple yet decadent, this chocolate truffle tart hits all the right notes with its buttery cocoa crust and sweet, spoonable centre. A dusting of cocoa powder and a dollop of whipped cream add a little extra something.
Ingredients: 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • All-purpose flour (wheat) • Bittersweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract) (soy) • Brown sugar (cane sugar, molasses) • Grade A egg • Cocoa powder • Honey.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Cocoa Powder
(May contain Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
½ cup
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 cup
Bittersweet Chocolate Chips
(Contains Soy May contain Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)
1 unit(s)
Egg
(Contains Egg)
237 mL
Cream
(Contains Milk)
1 unit(s)
Honey
Not included in your delivery
6 tbsp
Butter*
(Contains Milk)
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 350ºF. Gather all required baking tools.
- Melt 6 tbsp butter in a small, microwave-safe bowl or in a small pan over low heat.
- Meanwhile, whisk together 1 measured cup plus 2 tbsp flour, 3 tbsp cocoa powder, 4 tbsp brown sugar and 1/4 tsp salt in a large bowl.
- Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed.
- Transfer dough to a 9-inch pie dish or tart pan. Pat dough into the bottom of the dish and about 1/2-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)
- Place dish on an unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.
- Bake in the middle of the oven for 18-20 min, until no longer shiny and dry to the touch.
- Remove crust from the oven and set aside to cool slightly.
- Meanwhile, add chocolate chips to a medium bowl.
- Add half the cream to a small saucepan. Bring to a simmer over medium-high. Immediately pour cream over chocolate chips and let stand for 1 min.
- Whisk carefully until smooth. Whisk in 3 tbsp brown sugar, honey, egg and 1/4 tsp salt unti smooth.
- Scrape chocolate mixture into crust, then spread evenly using the back of a spoon or spatula.
- Bake in the middle of the oven for 15-22 minutes, until the edges are set with a slight wobble in the centre.
- Remove dish from the oven and place in the fridge for 2 hours, until fully cooled.
- TIP: The tart can be made the night before to be enjoyed the next day!
- Before serving, add remaining cream to a large bowl. Beat using an electric hand mixer for 1-3 min, until stiff peaks form.
- Dust surface of the tart with remaining cocoa powder, then cut into desired number of slices.
- Dollop whipped cream over top.