dark chocolate truffle tart

This Dark Chocolate Truffle Tart will become your new favorite thing! Buttery shortbread crust is filled with thick, decadent dark chocolate ganache. What more could you ask for?!

Oh you guys, this post has been a LONG time coming! This fabulous Dark Chocolate Truffle Tart has been a staple in my household for years, and it was actually one of the very first recipes I posted on this lil blog of mine! Not to brag, but it's basically my claim to fame as a baker. It's so notorious that my friends and family don't even have to call it truffle tart or chocolate tart or anything... it's literally just known as THE Tart. So here I am, once again, sharing The Tart with you! It's amazing. You will love it!

I know it doesn't look like much, but hiding in that tart pan is some SERIOUS flavor. It's such a simple, humble recipe but it'll blow your mind! You start with a fantastically buttery, shortbread crisp crust, and you fill it with a sinfully thick and rich dark chocolate filling. This is basically straight-up ganache and it tastes EXACTLY like the inside of a truffle! That's why I call it a truffle tart 😉 And then... I mean, really that's it. It's pretty fantastic with some freshly whipped cream, but honestly it doesn't need anything. It's pretty much perfect all by itself.

I have to give a little disclaimer because the crust for this truffle tart is kind of a pain in the butt to make, but it's SO good. This is a tart, not a pie, so the crust isn't light and flaky but rather rich and buttery. However... I understand that people {including myself} don't always have the time, and I am happy to report that this filling is JUST as good inside a frozen pie crust! Homemade is better, but semi-homemade is still really stinkin good. 😉 Try adding this dark chocolate truffle tart to your dessert table this holiday season! I promise that you too will fall in love. Happy baking!

Looking for more pies and tarts? Check out my Chocolate Coconut Cream Pie, Fresh Pumpkin Pie with Amaretto Streusel, Chocolate Pear Tarts, and Vegan S'mores Pie!

Print Recipe

5 from 2 votes

dark chocolate truffle tart

Prep Time30 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Pies &amp, Tarts

Author: Valentina | The Baking Fairy

Ingredients

• *for the crust*
• ¾ cup 1 ½ sticks unsalted butter
• ¼ cup white granulated sugar
• 2 tablespoon powdered sugar
• 2 cups all-purpose unbleached flour
• ¼ teaspoon salt
• 1 egg white
• *for the filling*
• 1 cup heavy cream
• ½ cup milk {any fat % works but make sure it's dairy}
• 8 oz. dark chocolate
• ¼ cup white granulated sugar
• ¼ teaspoon salt
• 2 eggs

Instructions

• First, make the crust. Preheat oven to 350F and prepare a 10" tart pan.
• Melt the butter in a microwave-safe bowl.
• In a large bowl, combine the flour, sugar, powdered sugar. and salt. Add in the melted butter, and mix until well-combined.
• Press the dough into your prepared tart shell, making sure to press tightly up the sides.
• Place in fridge for 15 minutes to chill.
• Line the tart shell with a piece of foil, and fill with pie weights or dry beans. Bake crust for 30 minutes.
• Remove foil and weights, brush with the egg white, and bake for 8 more minutes, until lightly golden but not brown.
• Set aside to cool, and lower oven to 325F while you prepare the filling.
• Heat the cream and milk in a medium nonstick saucepan over medium heat, until bubbles start to form around the edges.
• Remove from heat, and add the chocolate, stirring until melted and smooth.
• Add sugar and salt, whisking until well-incorporated.
• In a separate small bowl, beat the two eggs well, then add a little at a time, whisking vigorously until incorporated.
• Pour the filling into the tart crust, filling about ¼-1/8 inch below the rim.
• Bake the tart for 15-20 minutes, until the filling is set and glossy, but not cracked or bubbling - that means it’s overcooked!
• Let cool to room temperature, and for best results, refrigerate for 2-3 hours before serving so the filling can firm up.