A rich, decadent and velvety dark chocolate truffle filling set in a crispy dark chocolate crust and topped with fresh blueberries. That perfect combination of sweet and tart.
Recipe for Dark Chocolate Truffle Blueberry Tart by Anisa Sabet for The Macadames.
Today’s recipe was inspired by the Bojon Gourmet’s Dark Chocolate Truffle and Olive Oil Tart with Sea Salt from her new (and amazing!) Alternative Baker cookbook. It’s swimming with hundreds of gluten free baked goods from tarts, to crumbles to cakes and pies. She provides lots of helpful tips in each recipe and really takes alternative baking to a new level. I can’t wait to cook my way through it.
As I didn’t have the gluten free flours (none are too hard to get, I just didn’t have time to go to the shops) required for her tart recipe, I used pantry staples and this simple recipe to make a beautiful dark chocolate case for my chocolate truffle filling and some fresh blueberries (which were about to go off in my fridge).
I absolutely love the rich decadence that is the filling which pairs perfectly with the fresh and tart blueberries. I’d love to know what you think of this recipe when you make it 🙂
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large mixing bowl
- Stand mixer
- 6 x tartlet tins
- Baking paper and baking beads (or uncooked rice)
- Small saucepan
Ingredients (makes 6 tarts):
For the chocolate tart case:
- 1 1/3 cup plain flour
- 3 tablespoons raw cacao
- 1/2 cup icing sugar
- Pinch of salt
- 150g cold unsalted butter, cubed
- 1 large egg
- 1/2 teaspoon pure vanilla extract
For the filling:
- 1 & 1/4 cup thickened cream
- 1/3 cup raw honey
- Pinch of salt
- 170g dark chocolate
- 1 large egg
- 1 punnet fresh blueberries
- To serve: cream
1. To make the crust: Using the paddle attachment on your stand mixer, toss together the dry ingredients. Then add the butter and process on a low speed until a consistency of bread crumbs is formed. Add the egg and vanilla process until a dough is formed. Using your hands, form a ball of dough, break into 6 parts and roll into balls, wrap each individual ball with glad wrap and pop into the fridge to chill for 1 hour.
2. Preheat the oven to 180°C. Grease your tartlet tins. When the dough is chilled, press the dough into the tins and use your fingers to make a nice, clean case shape. Add baking paper and baking beads (or uncooked rice) and blind bake for 20 minutes. Keep eyeballing it as its a bit hard to tell when a chocolate tart case is done due to the colour. When done, pull them out, set aside and turn the oven down to 150°C.
3. To make the filling: Pop the cream, honey and salt in the small saucepan and heat slowly until it comes to a light simmer. Set aside to cool for 5 minutes. Add the chocolate and whisk heavily until it melts and creates a smooth consistency. Then whisk in the egg. Pour the filling into the hot tart cases and pop into the oven to bake for 10-20 minutes until slightly wiggly in the centre. Let the tarts cool for a few hours then top with fresh blueberries then chill until firm (overnight is good). Serve chilled with cream.
Storage: tartlets will store in the fridge in an airtight container for up to 5 days.
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For another similar recipes, try my blueberry meringue tarts.
Anisa – The Macadames. xx