adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheat’s chocolate truffle tart
Cheat’s chocolate truffle tart
0 Likes
Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Indulge in a decadent chocolate tart with raspberry and pistachio Lindt ball topping.
Ingredients:
  • 2 sheets frozen shortcrust pastry, just thawed
  • 200ml pure cream
  • 200g dark chocolate, chopped
  • 126.25 gm coconut milk
  • 2 eggs, lightly beaten
  • 8 assorted chocolate balls
  • 40.00 ml apricot jam
  • 21.25 gm desiccated coconut
  • Raspberries, to serve
  • Chopped pistachios, to serve
Instructions:
  • Preheat the oven to 180C (160C fan-forced) and grease a 12cm x 34cm fluted rectangular tart pan.
  • Gently combine pastry sheets into a single large rectangle. Place the pastry in the prepared pan, trim the edges, and place the pan on a baking tray. Line the pastry with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 10 minutes, then remove the weights or rice and baking paper. Bake for another 10 minutes or until lightly golden. Allow to cool, then reduce the oven temperature to 140C/120C fan-forced.
  • In a small saucepan, combine cream, chocolate, and coconut milk over medium heat and stir until smooth, about 5 minutes. Allow to cool for 20 minutes. Stir in the egg, pour the mixture into a pastry case, and bake for 30 minutes or until the chocolate has a slight wobble in the center. Let the tart cool completely before serving.
  • Brush Lindt truffles with rich jam, coat in shredded coconut, then elegantly arrange on a tart with vibrant raspberries and crunchy pistachios. Present and enjoy!

Similar Recipes