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Truffle Tart

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1-1/3 cups heavy whipping cream
2 (11.5-ounce) packages milk chocolate chips
1 teaspoon vanilla
1 10" circle pie crust dough

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Truffle Tart

  • Serves 8
  • Easy

About This Recipe

Valentine’s Day is Wednesday! What are your plans?

Most people buy some chocolates or flowers for their sweetie. But you can make this fabulous tart with just four ingredients and it will knock your socks off.

This recipe is based on my aunt Carol Sue’s recipe for truffles. That is the most unusual recipe for that chocolate candy I have ever seen. Chocolate and cream are melted together, then refrigerated. And here’s the unusual part – the mixture is then beaten until it is light and fluffy. That makes the truffles literally melt in your mouth.

That truffle mixture is put into a baked, flaky, and tender pie crust. Top with some chocolate curls if you’d like, or simply scrape some chocolate bars with a vegetable peeler to make pretty shards of chocolate.

Then dig in!



Preheat the oven to 400°F. Place the heavy cream in a small microwave safe bowl. Put the chocolate chips into a large microwave safe bowl.


Microwave the cream until bubbles form around the edges. Microwave the chocolate chips until they are softened and partially melted.


Stir the cream into the chocolate chips. This mixture will seize at first - the chocolate will get hard and lumpy. Don't despair - just keep stirring. Eventually everything will smooth out and the mixture will be silky.


Stir in the vanilla until blended. Then refrigerate the chocolate mixture until it is firm.


Meanwhile, place the pie crust dough into a 9" or 10" tart pan with a removable bottom. Prick the bottom of the dough with a fork. Bake for 12 to 15 minutes or until the crust is light golden brown. Cool completely.


When the crust is cool and the chocolate mixture is firm, it's time to assemble the tart. Beat the chocolate mixture with an electric mixture until it is light and fluffy. Don't over beat or the mixture will get too hard. When the color turns light brown and it's fluffy, stop beating.


Spoon the chocolate mixture into the tart shell and carefully spread to fill the shell. Now cover the tart and chill it until firm. Then slice and enjoy!


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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