Chocolate Truffle Tart is the perfect afternoon treat for anyone. Celebrate Valentine’s Day with this chocolate delight.
You walk into a store and see red and pink streamers hanging down from the ceiling. You slowly make your way around the store and notice the chocolate, red roses, LOVE banners and you can’t help but get the feeling that Valentine’s Day is almost here.
Years ago I remember getting chocolates from my parents along with a card. I would then trot off to school to receive a brown paper bag filled with cut out cards, red lollipops that would have words on them, conversation hearts and other gifts from my friends.
When I met my husband it was all about a nice, fancy dinner out on the town and then being showered with red roses or an edible bouquet delivered to your place of work. Your face would be beaming because you were finally that person that received things at work.
Now we have a little toddler and our Valentine’s Day routine will change just a little bit with her around. Instead of that fancy dinner out and about on the town it will be a nice, quaint dinner at home followed by a nice chocolate truffle tart. Chocolate and Valentine’s Day just go hand in hand and it wouldn’t be the same without some chocolate on this day.
This year I decided to step it up a notch in the dessert department by making this chocolate truffle tart. Layers of chocolate poured on top of a graham cracker crust and then Lindt LINDOR truffles stuffed in the middle. Baked to perfection and then once again topped off with a chocolate glaze, more LINDOR truffles and raspberries.
That is my happy place.
Have you ever tasted a Lindt LINDOR milk chocolate truffle? It’s crafted with a hard chocolate shell and then a smooth melting center. Most people recognize the truffles by their popular red wrapper. The Lindt Master Chocolatiers created the little bites of heaven back in 1949.
These truffles were just what I needed for my chocolate truffle tart and their circular shape held up well during the cooking process. Consider yourself a lucky one if you get a whole truffle while cutting a slice or two.
ENJOY ~ Meagan
Chocolate Truffle Tart
- 9 graham crackers, finely ground
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 teaspoon sugar
- 11 Lindt LINDOR truffles
- 2 tablespoons heavy cream
- 2 ounces semi-sweet chocolate
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon light corn syrup
- 7 Lindt LINDOR truffles
- 1/4 cup raspberries
- powdered sugar
Preheat oven to 350 degrees F.
Place finely ground graham crackers and sugar in to a large bowl. Pour in the melted butter and mix until well combined. Place the mixture into a butter greased 9 inch tart dish. Slightly press down the mixture and the crust should go up the edges of the pan.
Bake for 12 minutes and then remove to cool.
Add cream and chocolate to a double broiler over low/medium heat. Stir until all chocolate has melted. In a small bowl whisk together the eggs, vanilla, salt and sugar. Slowly pour in the chocolate and cream mixture. Pour into the tart pan and top with Lindt LINDOR truffles.
Bake for 20 minutes at 350 degrees F.
Remove and let it cool for 1 hour before topping with glaze.
Add cream and chocolate to a double broiler over low heat. Stir until all chocolate has melted and then add in cocoa powder and light corn syrup. Pour over the chocolate tart pan and spread it out with a spatula to cover all areas.
Place in refrigerator for glaze to set for at least 1 hour.
Make a circle with the Lindt LINDOR truffles. Top with raspberries and lightly dust the entire tart with powdered sugar.
Disclosure: This is a sponsored post by Lindt LINDOR. Thanks for supporting the brands that I love.