Chocolate Truffle Tart

This elegant tart is filled with rich truffle ganache, and topped with a black and white marbled glaze. Be sure to use your favorite nibbling chocolate.

Serves: 8Hands-on: 45 minutesTotal: 9 hoursDifficulty: Medium

Serves: 8


  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ cup sugar
  • ¾ cup butter, chilled and cut into ¼" cubes, divided
  • 1 large egg yolk
  • 1 tsp. heavy cream
  • 15 oz. dark chocolate, finely chopped, divided
  • ¾ cup heavy cream, at room temperature
  • 3 Tbsp. chocolate liqueur
  • 1 tsp. light corn syrup
  • 1 oz. white chocolate, finely chopped


  • Place flour, cocoa powdered, sugar in a food processor and pulse it a few times. Add in ½ cup butter and process until the mixture resembles cornmeal. In a mixing bowl, whisk together the egg yolk and 1 teaspoon heavy cream. Add the egg mixture to the flour mixture, and process until a ball forms. On a lightly floured surface, flatten into a disk, seal in plastic wrap, and refrigerate overnight.
  • Preheat the oven to 400°F.
  • Press the dough into four lightly buttered 4" fluted tart pans with removable bottoms. Bake for 15 minutes, or until golden brown, and set aside to cool.
  • Melt 12 ounces chocolate and cream in the top of a double boiler over hot (not simmering) water, stirring continuously. Remove from heat and set aside to cool to room temperature. Stir in the liqueur and fill each tart shell about ¾ full. Cover and refrigerate.
  • Make the glaze by melting the remaining 3 ounces dark chocolate, remaining ¼ cup butter, and corn syrup in the top of a double boiler over hot (not simmering) water, stirring continuously. Remove from heat and set aside. Melt the white chocolate in a small heatproof bowl in the microwave, on a low setting. Heat in 15-second increments, and stir between heatings, being careful not to overheat. Set aside.
  • Gently spread a thin layer of the dark chocolate glaze on top of each tart. Spoon three dollops of the melted white chocolate on top of the dark chocolate glaze. Using a small paintbrush, lightly swirl the two chocolates together, creating a marbled effect. Set aside to cool and set.