Chai Truffle Tart Recipes

DARK CHOCOLATE TRUFFLE TART

Dark Chocolate Truffle Tart image

Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/3 cup confectioners' sugar
1/3 cup walnut halves, toasted
1/2 cup all-purpose flour
3 tablespoons baking cocoa
1/8 teaspoon salt
1/3 cup cold unsalted butter, cubed
FILLING:
8 ounces semisweet chocolate, chopped
1/4 cup unsalted butter
2/3 cup heavy whipping cream
1-1/4 teaspoons instant espresso powder
2 large eggs, room temperature, lightly beaten
1 large egg yolk, room temperature
1/3 cup sugar
1-1/2 teaspoons vanilla extract
Additional baking cocoa

Steps:

Preheat oven to 350°. Place confectioners' sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs., Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes., Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla., Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.

Nutrition Facts : Calories 326 calories, Fat 24g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 42mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

CHAI TRUFFLE TART

Chai Truffle Tart image

My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. -Chantal Bourbon, Montreal, Quebec

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 cups crushed pretzels
1/4 cup packed brown sugar
3/4 cup butter, melted
1/2 cup hot caramel ice cream topping
16 ounces 70% cacao dark baking chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
4 chai tea bags
2 tablespoons baking cocoa
3 ounces milk chocolate, melted
2 tablespoons finely chopped crystallized ginger

Steps:

Preheat oven to 350°. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack., Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape., Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles around edge of tart. Refrigerate until serving.

Nutrition Facts : Calories 392 calories, Fat 28g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

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