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food

Truffle Tart

The perfect addition to a chocolate tart is more chocolate in the shape of milk, strawberry and white chocolate truffles!

Ingredients

  • For the tart base:
  • 24 chocolate wafers
  • 4 tablespoons butter, melted
  • For the strawberry truffles:
  • 8 ounces white chocolate, chopped
  • 1/3 cup heavy cream
  • 3 tablespoons freeze-dried strawberries, crushed and divided
  • 2 tablespoons strawberry puree
  • For the chocolate truffles:
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon rum
  • Pinch sea salt
  • For the funfetti truffles:
  • 8 ounces white chocolate, chopped
  • 1/3 cup heavy cream
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup rainbow sprinkles, divided
  • For the ganache filling:
  • 12 ounces bittersweet chocolate, chopped
  • 1 1/4 cups heavy cream
  • 1 teaspoon vanilla

Steps

  1. For the tart base:
  2. Pulse cookies in a food processor until fine. Mix wafers and butter in a small bowl, then press into an 8-inch round tart pan with a removable bottom. Place into the refrigerator to chill and set.
  3. For the strawberry truffles:
  4. Place chopped chocolate in a heatproof mixing bowl. Bring cream just to a boil then pour it over the chopped chocolate. Stir until combined. Stir in 2 tablespoons freeze-dried strawberries and strawberry puree, and pour into an 8x8-inch pan. Cover and refrigerate until firm, at least 2 hours.
  5. When firm, portion chocolate and roll into truffles, garnish with a bit of remaining freeze-dried strawberries, and refrigerate again until firm.
  6. For the chocolate truffles:
  7. Place chopped chocolate in a heatproof mixing bowl. Bring cream just to a boil then pour it over the chopped chocolate. Stir until combined. Stir in rum and sea salt, then pour into an 8x8” pan. Cover and refrigerate until firm, at least 2 hours.
  8. When firm, portion chocolate and roll into truffles, then refrigerate again until firm.
  9. For the funfetti truffles:
  10. Place chopped chocolate in a heatproof mixing bowl. Bring cream just to a boil then pour it over the chopped chocolate. Stir until combined. Stir in almond and vanilla extract and 3 tablespoons sprinkles, then pour into an 8x8-inch pan. Cover and refrigerate until firm, at least 2 hours.
  11. When firm, portion chocolate and roll into truffles, rolling them in the remaining rainbow sprinkles, then refrigerate again until firm.
  12. For the ganache filling:
  13. Place chocolate in a large heatproof mixing bowl. Bring cream to a boil and immediately take off heat. Pour hot cream over the chocolate, through a sieve. Stir well. When all chocolate has melted, stir in vanilla extract. Pour ganache over the prepared tart base and refrigerate for 20 minutes. Top with multicolored truffles and refrigerate another two hours to set.
  14. To serve, remove tart from refrigerator about 10 minutes before serving to slightly soften the truffles.