Grilled Chocolate Truffle Tart
Rich chocolate truffle tart that looks elegant but comes together simply. Can be served with a smoky whipped cream and fresh berry coulis.
Equipment
- Grill
- 8" or 9" Tart Pan
- Sheet Pan
Ingredients
Crust
- 9 chocolate flavored graham crackers crushed finely, about a cup
- 5 T unsalted butter melted
- 1/4 cup granulated sugar
Filling
- 1 1/2 cups dark chocolate chips 9 oz
- 1 1/4 cups heavy cream
- 2 eggs room temperature
- 1 tsp vanilla bean paste or extract
- 1/4 tsp salt fleur de sel or sea salt
Chocolate truffle topping
- 1/4 cup dark chocolate chips
- 2 1/2 T heavy cream heated
- 1 tsp corn syrup light
- 1 tsp warm water
- 1/4 cup white chocolate chips melted
Instructions
Crust
- Preheat the grill to 350F. Mix together the chocolate graham crumbs and butter with the sugar. Press into the tart pan evenly.
Filling
- Heat the heavy cream in a saucepan or in the microwave until it just boils. Pour over chocolate chips and let sit for a minute before whisking to combine.
- Add eggs, vanilla and salt and whisk until fully incorporated. Pour into tart shell.
- Bake 22-28 minutes at 350F, until the sides are set and the center still jiggles a bit.
- Allow to cool.
Chocolate Truffle Topping
- In a small heat safe bowl, pour the heated cream over the chocolate chips, whisk to combine.
- Add the corn syrup and water and whisk until fully incorporated.
- Pour over the cooled tart and spread evenly using a small offset spatula.
- Drizzle with melted white chocolate chips, and sprinkle with flaky sea salt if desired.
- Allow to set at room temp or if making ahead, the top will become firm when refrigerated.
Notes
Recipe yields one 8 or 9 inch tart. Place tart pan on a sheet pan to make it easier to transport to and from the grill. The sheet pan should be placed directly on the grill grates while baking, especially if using a tart pan with a removable bottom.