This Chocolate Truffle Tart Is a Classic Valentine's Day Dessert

This Chocolate Truffle Tart has a creamy, almost pudding-like center. We used bittersweet chocolate so the ganache filling wouldn’t be too sweet. Choosing a quality brand results in a more well-rounded flavor and an even silkier texture. We’re quite certain there’s a greater than 1 in 2 million chance that you’ll love the results.

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Chocolate Truffle Tart Recipe

Ingredients

• 28 chocolate wafers finely ground in a food processor (about 1 cup)

• 6 Tbsp unsalted butter, melted and cooled completely

MAKE CRUST

1. Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over the bottom of the springform pan (in case of leaks). Lightly butter the side of the pan.

2. Stir together ground wafers and melted butter in a bowl until combined, then pat mixture evenly onto the bottom of the pan and 1‚ inches up the side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.

MAKE FILLING WHILE THE CRUST COOLS

1. Melt chocolate and cubes of butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool for 5 minutes.

2. Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

ASSEMBLE AND BAKE TART

1. Pour filling into cooled crust and rap pan once on the counter to eliminate any air bubbles. Bake until filling 1 inch from the edge is set and slightly puffed but the center trembles slightly when the pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)

2. Cool tart completely in a pan on a rack, for about 2 hours. Chill, uncovered until the center is firm, about 4 hours. Remove the side of the pan and sprinkle with cocoa to serve.