chocolate truffle tart
Meet my new favorite holiday dessert: the chocolate truffle tart! With all the decadence of rich chocolate truffles paired with a press-in biscoff cookie crust, this tart is a cinch to make and perfect for holiday parties or family gatherings.
The silky chocolate-Amaretto truffle filling makes a nice counterpoint to the buttery, crumbly crust. Topped with bright pomegranate arils for a delicious sweet-tart burst of flavor, this tart is destined to become a new classic.
- 1 package (8.8 oz) biscoff cookies
- 1/8 tsp salt
- 6 Tbsp unsalted butter, melted
- 1 cup heavy cream
- 12 ounces semisweet chocolate, finely chopped
- 2 Tbsp Amaretto (or other liqueur of choice)
- fresh pomegranate arils
- Preheat oven to 350°F. For the crust, combine biscoff cookies and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly into the bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake crust for 20-22 minutes, until deeply golden and set. Cool crust completely on a wire rack.
- For the filling, bring heavy cream almost to a boil in a saucepan over medium-high heat. Place chopped chocolate in a glass bowl, and pour half of the warm cream over chocolate and whisk until combined. Add remaining cream and whisk until smooth. Whisk in Amaretto until combined. Pour ganache into cooled tart shell and smooth with an offset spatula. Chill tart in the refrigerator for 1 1/2 hours to set. Just before serving, top with fresh pomegranate arils.
Leftover tart (without the pomegranate aril topping) can be wrapped well and frozen up to 1 month. Let stand at room temperature before serving.