The Ultimate Chocolate Truffle Tart
No better way to start blogging again after being away with COVID with this treat.
Yes, it’s ultimate. It’s decadent. A real treat. It’s amazingly smooth, rich and completely full of so much chocolate.
The chocolate ganache filling all wrapped in the chocolate wafer and coconut crumb – bringing all the textures together. Topped with dehydrated raspberries, flake salt and dark chocolate.
It’s rich and light all at the same time. The ganache is smooth in your mouth and begs you to take another bite. I love the contrast between the smooth ganache and the crispy chocolate wafer crumb.
I used Coconut Cream in this recipe.
3 facts about Coconut Cream
- Is coconut milk and cream the same? No. The difference is the concentration and consistency. Coconut milk is like cow’s milk. Coconut cream is much thicker and richer. It can be whipped up just like heavy cream.
- Is coconut oil and coconut cream the same thing? Coconut oil is a fat made from pressed coconut meat. Coconut cream is made from coconut meat that has been heated in water.
Try putting coconut cream in your morning coffee. It’s a really treat.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
The Ultimate Chocolate Truffle Tart
- Total Time: 1 hour 25 minutes
Description
The best rich tart – serve cold or at room temperature. Everyone will love it.
Ingredients
- 30 chocolate wafers
- 1/2 unsweetened coconut flakes, plus more for garnish
- 4 tablespoons salted butter, melted
- 1 1/2 cups coconut cream (or heavy cream)
- 11 oz. semi sweet chocolate
- 4 tablespoons salted butter, cut into 1 tablespoon pieces
- 1 oz. dark chocolate
- 1 teaspoon coconut oil
- garnish with more coconut flakes, dehydrated raspberry and flake salt
Instructions
- Preheat your oven to 350F.
- Place the chocolate wafers in a food processor and process until they are all crumbled and resemble fine sand. Add in the coconut and process until it’s cut into fine pieces. Pour in the melted butter and pulse a few times.
- Add the crumb mixture into the base of a classic tart tray (use a tray where the bottom detaches from the sides). Press it firmly all around so that it forms a solid base. Gently push it up the sides of the tray – using a small measuring cup or spoon helps press the crumb into place.
- Carefully add the tart tray to the center of a baking sheet tray. Place it into the center rack of your oven. Cook for 10 minutes. Remove and let cool slightly.
- On the stove top in a medium to small saucepot, heat up the coconut cream until small bubbles on the sides of the pot form. Pour in the chocolate and turn the heat off. Let it sit for 3 minutes before stirring. Stir slowly with a rubber spatula until all the chocolate is melted. Switch to a whisk or add the chocolate mixture to a stand mixer with the whisk attachment. While you are whisking add in 1 tablespoon of butter at a time. Continue to whisk until the butter melts. Repeat 3 more times until all the butter is used and melted.
- Whisk for about 1 minute on medium to low speed. Pour the mixture into the center of the tart tray. Carefully place it in the refrigerator for 3 hours or overnight.
- To decorate and garnish, melt the dark chocolate and coconut oil together in a small bowl. Microwave for 25 second increments, stirring after each round until the chocolate and oil are fully incorporated and melted. Place the bowl in the refrigerator for 5-10 minutes or until it has thickened up a bit.
- When you are ready to decorate and garnish, drizzle the dark chocolate sauce over the tart. Sprinkle coconut and dehydrated raspberries or strawberries on top. Garnish with a little bit of flake salt.
- Remove the sides of the tray, while holding the bottom of the tray. Cut into pieces and serve.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 65
- Category: dessert
- Cuisine: dessert
You might also like
