• Katherine Arthurs

The Ultimate Chocolate Truffle Tart

Yes, it's ultimate. It's decadent. A real treat. Perfect for Valentine's Day, a special birthday or your next gathering.

The amazingly smooth chocolate ganache filling all wrapped in the chocolate wafer and coconut crumb. 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.

Let it sit out on your counter for a few minutes before serving. Slice when it's cool - it makes it easier to get clean edges in the chocolate. Then you lick the knife, carefully of course - no chocolate should go to waste.

If you still have more tart to enjoy - store it covered in your refrigerator until the next time.

The Ultimate Chocolate Truffle Tart

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

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.


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