Tuesday, February 22, 2011

chocolate trufle tart (a) [k]


chocolate. tart. 

i really dont think I need to say more than that except:

it was saturday night, both of us had ditched our bf's (mine on skype and hers working) and were spending some quality time with the pantryfridge and each other 

what started out as a 'plan to bake' turned into dinner (steak, salad and rice) and the most amazing chocolate dessert ever...

this took AGES to do

cream, egg, sugar. what could go wrong?

old skool beater fun :D

the fudgy leftovers

Chocolate truffle tart (recipe adapted and modified from 'thecilantropist.blogspot')

250g chocolate ripple biscuits
85g butter
2 eggs
1 yolk
1/3 c sugar
1/2 c cream
2 tspns vanilla essence
1/2 tspn salt
285g dark cooking chocolate
110g butter

Preheat oven to 180 degrees. Prepare a muffin tray, or a springform pan (depending if you want lots of little tarts (we did) or one big one).
Crush biscuits. Melt the butter. Combine in a mixing bowl.
Line the bottom and the sides of the muffin cases/springform pan with the biscuit crumbs.
Bake the cases in the oven for 10 minutes - the house should start to smell like chocolate biscuits.
Pull the cases out and leave to cool on a wire rack (keep them in the tray/pan).
Meanwhile, whisk together eggs, yolk, sugar, cream, vanilla and salt in a large bowl.
Melt the chocolate and add the butter, stirring until combined, and mixture is smooth and glossy.
Let the chocolate cool (if its too hot, it will cook the eggs).
Then add it to the egg/cream mix and whisk gently until combined (over-whisking will produce airbubbles...not good).
Pour the chocolate filling into the prepared crusts, and then place in the oven for 22-28 minutes (longer = firmer, shorter = gooey)
Cool on a wire rack.

Serve warm with a dusting of cocoa powder and icecream or cold with raspberries and whipped cream.

As mentioned: 

  • let the chocolate cool before adding it to the egg/cream mix - should be about the warmth of a babys bottle.
  • Do not overmix the chocolate into the egg/cream mix - this tart is sinfully heavy, and producing airbubbles will detract from this.
  • Cook for a longer time if you want a firmer (more brownie like) middle, and shorter if you want it runnier (more like fudge)
Add macadamias into the chocolate mix (around a handful) for a crunchy bite.
Try using gingernut biscuits...mmmmmmmmmmm
You could also use white chocolate for the filling!

We had leftover filling which we poured into mini muffin cases (and added macadamias). Unfortunately, these did not come out of the tin well (not greased enough?) but we ate them with a spoon anyway. 
If you have leftover, you could try lining small tins with baking paper to ensure the mix doesnt stick to the side.


  1. Seriously worth getting ditched for -- sucks to be the other guy (on skype..) haha!

  2. hey! cheeky! he can have as much as he likes when he gets here :D hahahaha