truffle tart

This Café au Lait Chocolate Tart is rich, sophisticated and the perfect finish to any meal from BBQ to a formal sit down dinner. No baking is involved and it can be made surprisingly quickly and easily.

Café au Lait Chocolate Tart

graham cracker crumbs (170 grams)

cocoa powder (23 grams)

sugar (65 grams)

unsalted butter, melted (150 grams)

heavy cream

instant coffee

milk chocolate (430 grams)

whipped cream

sugar (35 grams)

cinnamon

Please see the photos above to see the steps to make this tart.

Place the graham crackers in the bowl of a food processor.  Add the cocoa powder and powdered sugar.

Process until crumbs form.  Pour into a bowl.

Add 8 tablespoons (1/2 cup) of melted butter to the crumbs and toss with a fork.  Do not use a spoon as it packs the crumbs too tightly.  You want them to stay fluffy.

Test the crumbs by taking a few between you fingers and pressing them tightly together.  If they stay together firmly without being dry or crumbling, you&#39;re done.  If not, stir in the additional butter.

Spray the bottom of the tart pan with a non-stick baking spray.  Press 2/3 of the crumbs (about 210 grams) equally around the sides of the tart pan.  Press them in firmly.

Pour the remaining crumbs into the bottom of the pan and press in well, making sure they are attached to the sides.  Set aside.

Chocolate Crust

Chop the chocolate into pieces.

Heat the cream and coffee in a medium size saucepan until steaming.  Do not let it get any hotter.

Submerge the chocolate under the cream and let it sit for 4 or 5 minutes.  Stir together with a spoon to mix completely.  Do not use a whisk as it will incorporate too many air bubbles which are difficult to remove.

Pour it into the reserved shell, breaking any air bubbles with a toothpick.  Refrigerate to set up, preferably overnight.

When the tart is set, use a blow dryer placed about 1/4 to 1/2 inches from the edge of the tart pan.  Go around the entire rim briefly to heat it.  Place it on top of a large can and gently pull the rim off.  If it is stuck, go around it again with the dryer.

To release the bottom, place a medium size metal spatula between the bottom of the crust and the metal bottom of the pan.  Go around the entire bottom.  Lift it off to a cardboard round or a serving dish.

Café au Lait Truffle Filling

Place the cream and powdered sugar into the bowl of a mixer fitted with the whisk attachment.  Beat on medium until it starts to thicken then raise to high.  Beat until it is stiff.

Fit a pastry bag with a number 5 or 6 open star tip and pipe a wreath around the edge of the tart.  Refrigerate.

When ready to serve, take it out of the fridge and let it sit at room temperature or the coffee flavor is not pronounced. .  Using a fine meshed strainer, dust the cream with cinnamon.

Whipped Cream Finish

This tart looks delicious! While I am not a coffee drinker, I do enjoy the taste of coffee with chocolate, and look forward to making this soon. I didn’t know that different graham crackers absorb varying amounts of butter, so thanks for sharing that tidbit! I always look forward to your posts. Thanks, and please keep it up!

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Top 1 truffle tart recipes from across the web

The most viewed truffle tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Café au Lait Chocolate Tart

The most viewed truffle tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine