Chocolate truffle tart
Prep:
15 mins
A rich and impressive dessert and very quick to make.
For the tart shell
175g chocolate biscuits
90g butter, melted
350g dark chocolate, broken into pieces
350ml double cream
4 tablespoons sifted icing sugar
1 tablespoon vanilla essence
Fresh raspberries, optional as garnish
Make the homemade tart shell:
Blitz the chocolate biscuits to crumbs using a food processor or bash them inside a large sealable bag to achieve crumb texture.
Add the melted butter and press firmly into a lightly greased 20 or 23cm pie dish or tart tin, covering the bottom and the sides.
In microwave safe dish, combine the chocolate and ½ of the cream.
Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth.
Allow it to cool to room temperature then stir in the sugar and vanilla. Set aside.
In small bowl, beat the rest of the cream until soft peaks form.
Beat in chocolate mixture 1/3 at a time.
Mix well and spoon into the tart shell.
Refrigerate at least 8 hours before serving with berries if you like.
Serves
8
Preparation Time
15 minutes
Main ingredients
Dairy, Chocolate, Fruit, Sugar, Biscuits
Recipe Type
Dessert
Level of Difficulty
Easy
