Dark Chocolate Truffle Tarts

"These rich, little treats are wonderful, double the recipe, you will be wishing that you had. These are best eaten warm."
 
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photo by djmastermum photo by djmastermum
photo by djmastermum
photo by djmastermum photo by djmastermum
Ready In:
1hr 20mins
Ingredients:
10
Yields:
24 mini tarts
Serves:
6-8
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ingredients

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directions

  • To make the tart shells, combine the flour, sugar and cocoa, mix well.
  • Next add the butter cubes and mix until the mixture resembles fine crumbs.
  • Add the cream slowly and work until dough forms.
  • Press dough into tart shells or mini muffin pans and prick the dough with a toothpick.
  • Let rest in fridge for 30 minutes.
  • Preheat oven to 350 degrees and bake the tart shells for 12 - 15 minutes.
  • Let the shells cool a little in pans, once they are firm enough to handle take the shells out of the pans and finishing cooling on racks.
  • In a small sauce pan, slightly heat the cream over medium heat.
  • In a small bowl whisk the egg, then slowly add half the warm cream to the egg mixture, next you will add the warm egg cream mixture to the rest of the warm cream.
  • Cook over medium heat for two minutes, stirring constanly, until thickened , do not allow to boil.
  • Remove the saucepan from the heat and add the bittersweet chocolate and the orange liquer, to the mixture, stirring until smooth.
  • Place half of the finely chopped brazil nuts into the tarts shells.
  • Pour the chocolate filling in the shells over the nuts .
  • Bake in a 350 degree oven for 5 minutes.
  • Finally sprinkle the remaining brazil nuts on the warm tarts and enjoy.

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Reviews

  1. I did cheat a wee bit by using a packet chocolate cake mix to make the base by adding melted butter that. The finished tart ..... A rich ... Really rich, and creamy tart. You will want a coffee with this :-) Recipeapped for the Zaar recipe swap #17, June 2008
     
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RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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