This is a healthy and dietary dessert with less sugar content. Learn how to make the chocolate truffle tart will add your dessert collection a different and healthy specialty.


Chocolate truffle tart


For the cookie base:
Chocolate flavor cookies 120g<neither chocolate chip cookies nor chocolate coated cookies, you shall choose cookies containing cocoa powder with a dark brown color, but with no cream or chocolate, such as Munch chocolate of England and Nabisco famous chocolate wafer of United States>
Butter 60g
Cocoa powder 1-2tbsps<according to your favor, if you are afraid of two sweet of the cookie base, you can add it>

For the tart filling:
Fine dark chocolate<75%-85% cocoa content> 225g
Butter 55g
Caster sugar 50g
Eggs 2
Heavy cream <35%-45% fat content, cream with no sugar> 200ml
Salt 1/4tsp
Vanilla extract 1tsp

For the mould:
8 inch movable round mould

1.Take out a silver paper with 2cm in diameter bigger than the mould diameter, cover the silver paper onto the bottom of the mould, and flat the extra silver paper, then roll the extra silver paper and package the outside of the mould, thus to shape a sealed covering layer, wipe pinch butter on the bottom and inner wall of the mould
2.Heat oven to 347F, break the chocolate cookies into segments and then mash them with a food processor. Add 60g liquid butter, mix well, add 1-2tbsps cocoa powder, which is optional. Pour the mixture into the mould, flat it with a spoon, put it into the oven, bake for 10 minutes, let cool after take it out
3.Break the chocolate into segments and into a pan, add 55g butter, melt them with gentle fire, remove the fire after utterly melted, let cool for 10 minutes
4.Beat eggs, whip it with an egg beater, sift the well-beaten eggs and take away the bulks. Add cream, sugar, salt and vanilla extract, mix well. Do NOT use an egg beater at this time, avoid of much bubbles
5.Add chocolate and butter mixture per 3 times into the egg and milk mixture. Gently stir after each adding, do NOT stir hard
6.Pour the filing mixture into the mould that has layed cookie base, avoid of bubbles in the course of pouring, and shake softly to flat the top. Put it into the oven, bake for 25-35 minutes with the same temperature
7.Let cool under room temperature for 2 hours after taking out from the oven, and put it into the fridge again for 4 over hours, overnight is better
8.Demould. After 20 minutes’ standing under room temperature. Sprinkle some cocoa powder and pinch cream before eating.