Chocolate Truffle Tart [BWJ]

Chocolate Truffle TartFour types of chocolate in one tart? Success!

Chocolate Truffle Tart

Chocolate Truffle TartSome said this was too rich and some said that the tart just didn’t work for them. I say it was perfect.

Chocolate Truffle Tart

There are a few modifications that I made, which I think helped make this tart simple and delicious! For the crust, I had read that a few people had trouble with the grains of sugar, the texture, the crust breaking and other such things. In a last minute inspiration, I exchanged the regular sugar for powdered sugar and found the crust to be perfect for pressing into the tart pan. Additionally, the yolks were ones that I had frozen over the past several weeks the many times I made buttercream frosting.

Chocolate Truffle Tart


Chocolate Truffle Tart

Yield: 12 servings

Source: Adapted from Baking with Julia


  • 5 tablespoons butter
  • 175 grams bittersweet chocolate, finely chopped
  • 1/2 cup egg yolks (about 8 yolks)
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 60 grams white chocolate, chopped
  • 60 grams milk chocolate, chopped
  • 4 biscotti, chopped
  • 1 recipe Chocolate Tart Dough


  1. Combine butter and bittersweet chocolate in a small saucepan over low heat. Allow the chocolate and butter to melt slowly, stirring constantly. Remove the chocolate from the heat when it is mostly melted, the last bits will finish melting as it cools. Cool to room temperature.
  2. Combine egg yolks and vanilla extract in the bowl of a mixer and beat yolks at medium speed until smooth. Reduce speed to low and gradually add the sugar. Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and become ribbon-like.
  3. Fold in a third of the yolk mixture to the cooled chocolate. Return the entire mixture to the yolk mixture and gently fold until they are almost completely blended. Add the chopped chocolates and biscotti, folding to incorporate the pieces. Pour into prepared tart pan lined with Chocolate Tart Dough.
  4. Preheat to 300F. Bake tart for 30 minutes or until top looks dry and filling it just set. Transfer to a cooling rack to cool before serving.

Chocolate Truffle Tarts are being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Steph of A Whisk and a Spoon, Spike of Spike Bakes, Jaime of Good Eats and Sweet Treats and Jessica of Cookbookhabit.


Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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13 Responses

  1. Saira says:

    I love the texture of your filling …. !!! silky smooth filling studded with biscotti and chocolate chunks !!!

  2. Me thinks I could use a bite of this … yes please!

  3. Kristine says:

    Your tart looks amazing, Gretchen, and you photos are beautiful!

  4. Mireia says:

    I say it was perfect too, and your pictures are amazing!! You need to give me some tips so I can improve!

  5. Lori says:

    Gretchen, what a work of art this tart is. Thanks for posting all the great photos too. They really help if some of us decide to remake the tart. Looking forward to more baking adventures!

  6. Heather says:

    Beautiful photos and your tart is perfect!

  7. Andrea says:

    Absolutely stunning tart and photos! Wow!

  8. Teresa says:

    Gorgeous photos. I like your idea for substituting powdered sugar. I can see how that made it much easier to roll out.

  9. Cathy B. says:

    Your photos are beautiful. I’m going to try using powdered sugar next time. This tart is pretty over the top, but I don’t think there’s anything wrong with that.

  10. Cher says:

    Beautiful pictures, Gretchen. Your tart looks perfect.

  11. Jessica says:

    Great idea to use powdered sugar in the tart dough – I think Dorie’s recipe in Baking uses that, and I remember how easily it came together. The pictures are really gorgeous. Thanks for baking along with us this week.

  12. great photos–love all the shades of brown. your tart looks like you had lots of the good bits inside!

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