Monday, December 17, 2012

Simply Delicious Chocolate Truffle Tarts

And yet another mouth-watering chocolate treat...chocolate truffle tarts in an Oreo crust oozing with dark chocolate and served with fresh red raspberries. And it's a surprisingly simple recipe! New cookbook author, Alida Ryder is the chef behind this chocolat masterpiece. Alida is also the author of the popular food blog, 
Simply Delicious, which served as the springboard for her new book. A collection of her dishes and recipes from the heart will be featured in Simple & Deliciousavailable from Amazon in February of 2013. The cookbook is comprised of hand-written notes, family-style meals, beautiful images and charming stories. Alida's fresh, modern approach and blog-style design make this cookbook a one-of-a-kind that belongs in every kitchen.

Chocolate Truffle Tarts
Makes 8 mini tarts or one large tart

for the crust
350g (2 cups) oreo biscuits
50g (1/3 cup) butter, melted

for the filling
375ml (1.5 cups) cream
300g (10.58 ounces) dark chocolate, chopped or you could also use 200g (7.05 ounces) dark (70%) and 100g (3.53 ounces) milk chocolate
5ml (1 teaspoon) vanilla extract
2 extra-large eggs

for the glaze
100g (3.53 ounces) dark chocolate
30ml (2 tablespoons) cream
30ml (2 tablespoons) honey/corn syrup
30ml (2 tablespoons) boiling water

  1.  Pre-heat the oven to 350 degrees and grease 8 mini tart cases or one large tart case.
  2. To make the crust, crush the oreo biscuits in a food processor until they are very fine.
  3. Add the melted butter and blend until the crumbs resemble damp sand.
  4. Press the crust into the tart cases and place on a large baking sheet.
  5. Place in the oven and bake for 10 minutes.
  6. Remove from the oven and allow to cool slightly.
  7. To make the filling, bring the cream to a simmer in a saucepan and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted.
  8. Add the vanilla extract and stir.
  9. Beat in the eggs and mix well.
  10. Pour the filling into the tart cases (I pour the filling through a sieve). Place the tart in the oven and allow to bake for 7-10 minutes until the edges are firm but the centre is still wobbly (it will continue setting as it cools).
  11. Remove from the oven and allow to cool.
  12. To make the glaze, heat the chocolate and cream together and stir until the chocolate is melted.
  13. Add the honey/corn syrup and boiling water and stir until well combined.
  14. Pour the glaze over the tarts and swirl to coat.
  15. Place the tarts in the fridge for an hour before serving.
  16. Serve with fresh raspberries.

Enjoy the decadence...

Swede Inspiration of the Day...
Flowers and champagne may set the stage, but it's chocolate that steals the show.


  1. These look delicious Angie! One can never get enough chocolate over the holidays :)

  2. mmmm, my mouth is watering! Looks so good

  3. You were right - these look amazing and the raspberries give them such a festive look!

  4. Oh these are so pretty. I love raspberries paired with chocolate!

  5. Oh they look so good! I want to make these for my tea parties! Thank you for sharing!

  6. These look great! I would love for you to share them at SHOW-licous Craft Showcase!

    Happy New Year!


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