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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.



13 Responses to “Chocolate Truffle Tart [BWJ]”

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

    Posted by Saira | February 22, 2012, 2:15 am
  2. Me thinks I could use a bite of this … yes please!

    Posted by MyKitchenInHalfCups | February 22, 2012, 9:06 am
  3. Your tart looks amazing, Gretchen, and you photos are beautiful!

    Posted by Kristine | February 22, 2012, 9:18 am
  4. I say it was perfect too, and your pictures are amazing!! You need to give me some tips so I can improve!

    Posted by Mireia | February 22, 2012, 11:16 am
  5. 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!

    Posted by Lori | February 22, 2012, 11:32 am
  6. Beautiful photos and your tart is perfect!

    Posted by Heather | February 22, 2012, 1:16 pm
  7. Absolutely stunning tart and photos! Wow!

    Posted by Andrea | February 22, 2012, 6:43 pm
  8. Gorgeous tart!

    Posted by Wendy (pinkstripes) | February 22, 2012, 7:36 pm
  9. Gorgeous photos. I like your idea for substituting powdered sugar. I can see how that made it much easier to roll out.

    Posted by Teresa | February 22, 2012, 11:20 pm
  10. 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.

    Posted by Cathy B. | February 24, 2012, 3:33 pm
  11. Beautiful pictures, Gretchen. Your tart looks perfect.

    Posted by Cher | February 26, 2012, 12:47 pm
  12. 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.

    Posted by Jessica | February 26, 2012, 5:23 pm
  13. great photos–love all the shades of brown. your tart looks like you had lots of the good bits inside!

    Posted by steph (whisk/spoon) | February 28, 2012, 5:13 pm

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