Almond Milk / Almonds / Baking / Berries / Blueberries / Cacao / Chocolate / Coconut Milk / Creme Fraiche / Eggs

Chocolate Truffle Tart with Frosted Blueberries

Stripping back a traditional recipe and giving it a new a look, taste, and feel is something I particularly enjoy, not least this simple and elegant tart, which took me a number of weeks and over 10 blocks of premium dark chocolate to get just right. This is not like your typical chocolate truffle tart – it has no cow’s milk, no butter, and no heavy cream. This is more of a dark, rich, and glossy chocolate mousse. I used a almond milk and coconut cream base in place of dairy, and added dark 80% chocolate to give it an impossibly decadent je ne sais quoi.

With a crunchy chocolate biscuit and peanut butter base and served with a glistening mound of frosty blueberries and a big dollop of crème fraiche, this dessert is sure to please.

Chocolate Truffle Tart - Finger, Fork & Knife

 

For the base:

120g (about 8) chocolate biscuits - I used chocolate ripple biscuits

3 tbsp peanut butter

2 tbsp honey

For the chocolate filling:

2 organic, free-range eggs

½ cup (125ml) unsweetened almond milk

1½ cups (375ml) coconut cream

350g good quality dark chocolate (at least 70% cocoa solids), chopped

For serving:

Cacao or cocoa powder for dusting

Frozen blueberries

Crème fraiche or ice cream

*Coconut cream is used here in place of whipping cream. In order to achieve the proper result you will need to use full-fat coconut cream.

Chocolate Truffle Tart - Finger, Fork & Knife

Lightly grease and line a 20cm tart ring or spring form pan with baking paper.

To make the base, place the chocolate biscuits, peanut butter and honey in the bowl of a food processor and pulse until mixture resembles coarse sand.

Tip the biscuit mixture into the pan and spread evenly with the back of a spoon to an even 4mm thickness. Pop into the fridge for 30 minutes until firm.

To make the chocolate filling, lightly whisk the eggs together in a bowl. Set aside.

Chocolate Truffle Tart - Finger, Fork & Knife

 

In a medium saucepan, bring the milk and coconut cream to the boil. Slowly pour onto the eggs, whisking as you do so. Add the chocolate pieces and stir until melted and smooth. Carefully pour onto the chocolate biscuit base. Pop into the fridge again to chill overnight.

When ready to serve, take a sharp knife, dip it in hot water and carefully loosen the tart from the edge of the tart pan. Transfer to serving plate and dust with cacao powder. Top with a mound of frozen blueberries and serve alongside a generous dollop of crème fraiche or vanilla icecream.

Chocolate Truffle Tart - Finger, Fork & Knife

32 thoughts on “Chocolate Truffle Tart with Frosted Blueberries

  1. That looks wonderful, although I tend to avoid making cakes and tarts like this (I should be more adventurous!). I always worry that they will break as I get them out of the cake pan. Do you have a method for removing them from the base of a springform pan?

    • Thank you for the comment, Grace!

      I find that if you line the base of the springform pan with baking paper and grease the sides, the cake/tart should come out quite easily.

      Don’t be afraid. I think the key is confidence..I always find that the slower you move when it comes to sliding the cake/tart off the base of the pan the more likely it’ll break.

      There is also the trick of places a plate on top of the cake and then carefully (but quickly) flipping the tin so that the plate is now on the bottom and the tin can be lifted off the cake.

      I hope this helps! Good luck! Kx

    • You could certainly try it out. I haven’t tried using coconut cream AND coconut milk before – it might yield a different result – especially flavour and texture wise, but I’m sure it would still set. Give it a go! Would love to hear how it turns out. Other options could be regular cow’s milk, goat’s milk, or another nut milk. Kx

  2. I am constantly avoiding chocolate tarts (i love chocolates) because of the amount of cow’s milk, butter, and heavy cream that goes into it. So this recipe makes it perfect for me. I have not learn how to make such tarts…..can i just pop by the next time you are making it? :) Yours look awesome with the blueberries.

  3. OMG, that looks amazing and not many ingredients involved, which I love as hate cooking/baking, but cannot wait to make it for somebody’s Birthday, They gonna be so jealous! Thank you

  4. I’ve commented on quite a few of your posts in the last minute!! But I think but all your recipes just look amazing! I’ve just started my own food blog, and yours really is an inspiration! I want to cook everything! This recipe is definitely on the list!

  5. Pingback: Chocolate Truffle Tart with Frosted Blueberries – Gram Magazine

  6. Pingback: Chocolate Truffle Tart with Frosted Blueberries | Gram Magazine

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