Chocolate Truffle Tart


379 people made this

This lovely tart is perfect for a dinner party; it's impressive, quick and no cook. Although it only takes a few minutes to assemble, leave at least 8 hours before serving for the tart to chill. It can be made in either a 20 or 23cm pie dish or tart pan.


Serves: 8 

  • 375g dark chocolate, broken into pieces
  • 375ml thickened cream
  • 3 tablespoons sifted icing sugar
  • 3 teaspoons vanilla essence
  • 23cm chocolate biscuit tart shell (see footnote)

Preparation:25min  ›  Extra time:8hours chilling  ›  Ready in:8hours25min 

  1. In microwave dish combine chocolate and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until the chocolate's melted and iis smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
  2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into prepared tart shell.
  3. Refrigerate at least 8 hours before serving.

Chocolate biscuit tart shell:

To make a homemade tart shell, mix 175g chocolate biscuit crumbs with 90g melted butter and press firmly into a lightly greased 20 or 23cm pie dish or tart pan covering the bottom and the sides.


To serve, try lightly dusting the top of the tart with good quality cocoa powder, and give each slice a dollop of whipped cream.

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Reviews (6)


Easy Recipe to follow and make. I thought I could cheat and not let it chill for as long as the directions said...WRONG!!!! The flavour wasn't as intense as when it had chilled the 8 hours!!!! Delicious - 21 Jul 2008


Delicious for parties! - 21 Jul 2008


This is one of the most delicious recipes I've found for chocolate truffle tart - very easy to make. Make sure you follow ingredients perfectly and let it set in the fridge for the allocated hours. The trick is to make this early in the morning and it will be ready for dinner that evening. Love the combination of vanilla essence and icing sugar in the chocolate - using organic vanilla extract makes this even more sumptuous and delicous. I added two tablespoons of espresso coffee to give more depth of the taste to the chocolate. - 27 Nov 2015

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