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Dark Chocolate Mocha Truffle Tart
Posted By Nicole On February 10, 2012 @ 11:11 am In Chocolate,Recipes,Tarts | 14 Comments
This Dark Chocolate Mocha Truffle Tart will definitely satisfy anyone’s chocolate cravings. A buttery tart shell is filled with a smooth, velvety dark chocolate ganache that is lightly sweetened with honey and kissed with coffee flavor. The dark chocolate flavor comes through the most, but adding the coffee makes the filling a little bit more complex, drawing out some of the darker notes in the chocolate. The tart is decadent, very satisfying to eat and surprisingly easy to make.
For this type of tart, you need to start with a prebaked tart shell made with your favorite tart dough. I used four individually sized Vanilla Almond Tart Crusts that I baked a day ahead of time. You can also use a single 9 or 10-inch tart shell. After your shells have baked and cooled, you can prepare the chocolate ganache that makes up the tart filling. Once it is ready – no further baking needed! – all you need to do is wait for it to set up before you can dig in.
The ganache is made by pouring hot cream over chopped dark chocolate, honey and instant espresso or coffee powder (I used Starbucks Via). Choose a good quality dark chocolate in your favorite brand with 60-70% cacao for best results. The hot cream will melt the chopped chocolate as you stir and create a very smooth ganache that makes a silky filling for the tarts. Make sure that the ganache is still warm – you can pop it in the microwave for a few seconds to warm it slightly, if necessary – when you pour it into the prepared tart shells. After the ganache is poured into the tart, firmly (but not aggressively) tap the bottom of the tart a few times on your countertop to release any bubbles that may have formed when your poured in the ganache.
Smooth the surface with an offset immediately after pouring if you want a very smooth finish on your tarts. Personally, I don’t mind the slightly rippled look of the glossy, poured ganache because it gives the tarts a more handmade look without taking anything away from their flavor. These tarts are best eaten within a day or two of being made, as the ganache will start to soften the crust slightly if they are kept longer. Serve plain or with a little whipped cream.
Dark Chocolate Mocha Truffle Tart
This recipe makes enough filling for a 9 or 10-inch tart, or for four 4 inch tarts. If there is leftover filling, you can refrigerate it and shape it into truffles (or just eat it with a spoon). If making smaller tarts, do not overfill shells.
6-oz dark chocolate (60-70% cacao), chopped
1 tbsp honey
2 1/2 tsp instant espresso/coffee powder (e.g. Starbucks Via)
1/2 cup heavy cream
1 tbsp butter, cut into small pieces
1/2 tsp vanilla extract
One 9 or 10-inch tart shell, prebaked or
four individual 4-inch tart shells
In a medium bowl, combine dark chocolate, honey and instant espresso powder (or Starbucks Via)
In a small saucepan, or in the microwave, bring the cream just to a simmer. Pour over chocolate and stir with a spatula until chocolate is melted and the mixture is very smooth.
Add in butter and vanilla extract and stir until butter is melted and the mixture is very smooth.
Pour ganache into prepared tart shells (warm it for 10-15 seconds in the microwave if it becomes very thick).
Chill tarts for at least 2 hours to allow filling to set.
Tarts are best when served close to room temperature.
Makes one 9 or 10-inch tart; or four 4-inch tarts.
Note: If you just want to make dark chocolate tarts, you can omit the instant coffee without changing anything else in the recipe.
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