Chocolate Truffle Tart with Chocolate Nib Crust

Indulge in pure decadence with this Chocolate Truffle Tart featuring a rich, velvety ganache filling nestled in a deeply flavorful chocolate nib crust. The buttery crust, enhanced with the crunch of cacao nibs, provides the perfect textural contrast to the silky dark chocolate interior, crafted with a 70% cocoa blend for an intensely satisfying bite. Blind-baked to perfection and filled with a luscious ganache made from simmered cream and melted chocolate, this tart’s luxurious simplicity is ideal for special occasions or a sophisticated dessert centerpiece. Topped with a sprinkle of sea salt flakes for a tantalizing burst of flavor, this tart is as visually stunning as it is delicious. Perfect for chocolate lovers, this easy-to-follow recipe delivers a bakery-quality treat right from your kitchen.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 150 g All-purpose flour
• 30 g Unsweetened cocoa powder
• 50 g Granulated sugar
• 1 pinch Salt
• 115 g Unsalted butter (cold, cubed)
• 2 tbsp Ice water
• 30 g Cacao nibs
• 240 ml Heavy cream
• 200 g Dark chocolate (70% cocoa, finely chopped)
• 30 g Unsalted butter (softened)
• 1 pinch Sea salt flakes (optional, for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.

Step 4

Drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Step 5

Fold in the cacao nibs evenly. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 6

Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the edges and trimming any excess.

Step 7

Prick the bottom of the crust several times with a fork, then line it with parchment paper and fill with baking weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and bake an additional 5 minutes until set. Allow to cool completely.

Step 8

To make the filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.

Step 9

Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.

Step 10

Whisk the chocolate and cream together until smooth and glossy. Stir in the softened butter until fully incorporated.

Step 11

Pour the chocolate ganache into the cooled tart crust, smoothing the top with a spatula if needed.

Step 12

Refrigerate the tart for at least 2 hours, or until the ganache is set.

Step 13

Before serving, optionally sprinkle the tart with sea salt flakes for a touch of contrast. Slice and enjoy!

Nutrition Facts

Serving size	(875.7g)

Amount per serving	% Daily Value*
Calories	4033.5

Total Fat 304.6g	0%
Saturated Fat 183.7g	0%
Polyunsaturated Fat g
Cholesterol 556.5mg	0%
Sodium 419.0mg	0%
Total Carbohydrate 285.7g	0%
Dietary Fiber 42.2g	0%
Total Sugars 100.1g
Protein 42.6g	0%

Vitamin D 14.8IU	0%
Calcium 254.5mg	0%
Iron 42.1mg	0%
Potassium 2287.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.6%

Protein: 4.2%

Carbs: 28.2%