Chocolate Truffle Tart

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Terribly rich, like one of those perfect truffles from (the late) Mary’s in Paris, to be savored in small heavenly slices.


  • ½ plus cup heavy (whipping) cream
  • ounces bittersweet chocolate, finely chopped
  • 1 prebaked tart shell
  • 3 tablespoons sweet butter
  • ½ cup firmly packed dark brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 2 ounces toasted, skinned, and coarsely chopped hazelnuts
  • ½ recipe Vanilla Pastry Cream


Put the ½ cup cream in a small saucepot and bring it to a boil. Remove it from the heat and add the chopped chocolate. Let the chocolate cream stand for 5 minutes and then whisk it until smooth. Cool to lukewarm and pour it into the bottom of the tart shell. Refrigerate for 30 minutes until the chocolate cream is almost set.

Melt the butter in another small saucepot and stir in the brown and granulated sugars. Cook over medium-low heat for 5 minutes. Stir in the remaining cup cream and the vanilla extract and continue to cook the mixture for another 5 minutes. Remove from the stove and stir in the hazelnuts. Cool to room temperature.

Spread the pastry cream over the chocolate layer and then top with the hazelnut mixture, being careful not to mix the two together.

Refrigerate the tart for 30 minutes. Take it out of the refrigerator 15 minutes before serving it.