Adapted from "The Sugar Mill Caribbean Cookbook" by Jinx and Jefferson Morgan. Creamy chocolate filling in a chocolate crust with just a hint of coffee flavor. Easy to make and pretty to look at, this tart also transports well, making it perfect for picnics or gatherings. A delectable tart that will be the hit of the party!
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9inch t ...
Units: US | Metric
- 1 3/4 cups flour
- 1/3 cup unsweetened cocoa
- 1/8 teaspoon salt
- 1/4 cup sugar
- 3/4 cup cold unsalted butter, cut into bits
- 1/3-1/2 cup cold strong coffee
- 1For the crust, put the flour, cocoa, salt, and sugar in to a food processor, and blend them by turning the machine on and off three or four times.
- 2Distribute the chilled butter pieces over the flour in the processor.
- 3Turn the machine on and off several times, until the mixture looks like small crumbs.
- 4Add the coffee, and turn the machine on briefly until the contents are well-mixed.
- 5Using your fingers, press the dough into the bottom and side of a 9-inch tart pan, Chill the crust for 15 minutes.
- 6Preheat the oven to 350 degrees.
- 7To make the filling, beat the chocolate, sugar, butter, milk, and Tia Maria together with a whisk.
- 8Add the beaten eggs and walnuts, and stir.
- 9Pout the filling into the chilled tart shell, and bake the tart for 30 to 40 minutes, or until the top is dry and firm.
- 10To decorate the tart, place strips of waxed paper in a criss-cross pattern o the top, and sift on powdered sugar.
- 11Carefully remove the paper.
- 12Serve with ice cream, if desired.
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Nutritional Facts for Chocolate Truffle Tart
Serving Size: 1 (155 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 656.2
- Calories from Fat 443
- Total Fat 49.3 g
- Saturated Fat 27.7 g
- Cholesterol 106.8 mg
- Sodium 90.3 mg
- Total Carbohydrate 59.7 g
- Dietary Fiber 9.4 g
- Sugars 23.7 g
- Protein 12.0 g
The following items or measurements are not included: