Chocolate Truffle Tart

Name: Chocolate Truffle Tart
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 28 pieces chocolate wafers; ¾ stick unsalted butter; ½ lb bittersweet chocolate; ¾ stick unsalted butter; 2 large eggs; ½ cup heavy cream; ¼ cup granulated sugar; ¼ teaspoon salt; 1 teaspoon pure vanilla extract; 2 tablespoons unsweetened cocoa powder; 1 piece springform pan

A decadent chocolate truffle tart featuring a chocolate wafer crust filled with a rich, smooth chocolate filling made from fine bittersweet chocolate, butter, and cream. Perfect for special occasions and chocolate lovers.

8 servings

7 hr 15 min

Published October 4, 2025

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Ingredients

•28 pieces chocolate wafers
•¾ stick unsalted butter
•½ lb bittersweet chocolate
•¾ stick unsalted butter
•2 large eggs
•½ cup heavy cream
•¼ cup granulated sugar
•¼ teaspoon salt
•1 teaspoon pure vanilla extract
•2 tablespoons unsweetened cocoa powder
•1 piece springform pan

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
10 min
2.
Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
25 min
3.
Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
10 min
4.
Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
5 min
5.
Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
25 min
6.
Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
360 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.

10 min

Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.

25 min

Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.

10 min

Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

5 min

Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)

25 min

Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

360 min