chocolate truffle tarte

I made the chocolate tarte from my birthday again this week, and I took pictures along the way and converted the measurements into slightly wonky American measurements so you can make it, too.

And trust me, you want to make it! Especially if you love creamy, chocolate-y treats.

Here’s what you’ll need:

For the “crust”

– 125g (3/4 cup) all-purpose flour

– 30g (about 3 1/2 tablespoons) dark cocoa

– 80g (a little less than 1/2 cup) powdered sugar

– 120g (8 1/2 tablespoons) butter at room temperature

– 1 eggyolk

For the filling

– 450g (16 oz, weight) baking chocolate (I used half semisweet, half milk chocolate)

– 120g (8 1/2 tablespoons) butter

– 3 eggs

– 120g (1/2 cup) sugar

– 1 teaspoon vanilla extract (or the scraped seeds of half a vanilla bean)

– 75g (1/4 cup) heavy cream


Get started by taking out a 10-inch (26cm) springform pan

and flipping over the bottom.

It’s gonna be easier to remove the tarte once it’s done this way, cause the wrong side of the bottom doesn’t have a rim.

Now cover the bottom with some baking paper and put the pan together again.

Grease and flour the sides of the pan and put it aside.

Dump the flour, cocoa, powdered sugar and butter into a bowl.

It doesn’t say in the recipe, but I think sifting everything before might be a good idea. Except for the butter maybe. That would be a mess.

Mix everything together…

then add the eggyolk and the water.

It says in the recipe to mix until the dough forms into a ball.


That kinda never happened. So I just dumped it all onto some plastic wrap, flattened it and refrigerated it for 30 minutes.

After those 30 minutes, it says to flour your work surface and roll out the dough.

So that never happened, either, because even after refrigerating the dough was way too soft. I just put it into the springform pan and spread it out in there. Worked just fine both times.

Now put everything back in the fridge for another 30 minutes, then cover it with a sheet of baking paper and weigh it down with some dried peas or beans.

Bake it like this at 180°C (355°F) for ten minutes, then remove the peas and baking paper (the crust will probably look a little “off”, but don’t worry) and bake it for another 5 minutes.


Remove the crust from the oven and turn down the temperature to 170°C (340°F).

While the crust is baking you can start making the filling. Fill a pot with some water and put it on the stove over low-medium heat.

The water doesn’t need to boil, just have it simmering.

Put the chocolate and butter into a heat-proof bowl and put it on top of your pot.

Tadaa: Double boiler.

Melt the chocolate and the butter, stirring it to combine.

Oh yum. This smells really good, too!

Now crack the eggs into a cup or small bowl and stir them up a little with a fork. Then pour the eggs into the chocolate and stir.


Now add in the vanilla, sugar…

and the heavy cream.

Still over the simmering water, stir everything until the sugar has dissolved. This is gonna take a while, but you’ll get there.

Once the sugar has dissolved pour this chocolate-y goodness onto the crust and bake it for about 15 minutes. I checked mine after 15 minutes, and the center was still very jiggly so I let it bake for another 5 minutes.

Remove the tarte from the oven and -important!- let it cool completely.

Once cooled the top is gonna harden up a bit. Before removing the tarte from the pan, cut around it with a knife. You don’t want the tarte to stick to the pan! Be careful removing it to a plate, it might be a little soft (the crust is not really crusty).

Cut it into 16 pieces and enjoy.

This is definitely my new favorite chocolate treat!


4 thoughts on “chocolate truffle tarte

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