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.

Chocolate Truffle Tart

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.

Chocolate Truffle Tart

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Chocolate Truffle Tart

Chocolate Truffle Tart

  • Author: Laura | Tutti Dolci
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hr 40 minutes (includes chilling)
  • Yield: 1 9-inch tart, 12 servings

Description

With all the decadence of rich chocolate truffles paired with a press-in cookie crust, this chocolate truffle tart is perfect for the holidays!


Ingredients

Crust

  • 1 package (8.8 oz) biscoff cookies
  • 1/8 tsp salt
  • 6 Tbsp unsalted butter, melted

Filling

  • 1 cup heavy cream
  • 12 ounces semisweet chocolate, finely chopped
  • 2 Tbsp Amaretto (or other liqueur of choice)

Topping

  • fresh pomegranate arils

Instructions

  1. 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.
  2. Bake crust for 20-22 minutes, until deeply golden and set. Cool crust completely on a wire rack.
  3. 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.
  4. 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.

Notes

Leftover tart (without the pomegranate aril topping) can be wrapped well and frozen up to 1 month. Let stand at room temperature before serving.

Keywords: Chocolate, Truffle, Tart

Craving more chocolate?

Peppermint Chocolate Thumbprint Cookies
Classic Chocolate Layer Cake
Caramel Fudge Layer Cake

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14 Comments

  1. I can easily see why this has become a favourite dessert for you, Laura. I would have never thought of garnishing it with pomegranate either, such beautiful colours.

  2. I LOVE how gorgeous this looks, yet how easy it is Laura! Perfect for the busy holidays!

  3. My Mr always favors the chocolate and this tart would be a stunning dessert to share with him this holiday season. Just gorgeous Laura!

  4. Such a perfect looking recipe-look how simple the ingredients list is. Everyone could make this 😀

  5. Love the simplicity of this tart, Laura… creamy, crunchy are perfect together! And why not have something easy during the busiest time of year! Gorgeous!

  6. Love love this tart Laura! I love the biscoff bottom paired with the rich chocolate! Brilliant dessert to take to any party 🙂