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Chocolate Truffle Tartlets

Dessert doesn’t get better than a traditional chocolate tart, this oh-so-decadent tart, made with chocolate and cream is well worth the calorie splurge. Perfect for your special occasion, the pastry can be prepared, baked, and frozen upto one week ahead of time. The recipe can be made into one large tart as well but while making this dessert for large gatherings mini tartlets are easy to serve and eat.

Chocolate Truffle Tartlets

Makes 6, 5-inch tartlets

Chocolate Truffle Tartlets


For the pastry dough/tart shell:
– 1 Cup all purpose flour (maida)
– 60g unsalted butter, chilled and cubed
– ¼ Cup ice cold water
– 1 teaspoon salt

For the chocolate filling:
– 90g semi sweet chocolate
– 50g butter
– 4 tablespoon castor sugar
– 1 large egg
– ¼ cup heavy cream
– 1 teaspoon vanilla extract

 For base
– To make the crust, sift flour and salt in a bowl. Mix in chilled butter and run KitchenAid Stand Mixer using the Dough Hook Attachment until the dough resembles coarse breadcrumbs.  – Now adding a tsp of water at a time bind the dough together. Do not add all the water at a time, this might make dough soft. We need firm, smooth dough.
– Once dough comes together do not knead it too much, else butter will start melting.
– Wrap the dough with cling foil and refrigerate for at least 30 minutes before rolling, this can be done one or two days before as well.
– While preparing filling, keep the dough at room temperature.
– Preheat the oven at 180 degree celsius. Grease a 9 inch pie dish with oil or butter.
– Divide the crust dough into 6 equal portions. Roll out each portion into a ½ inch thick and 5 inch round on a lightly dusted floured surface.
– Line your mini tart dishes with the pastry, trim of the excess dough from the edges, prick the centre with a fork and put in fridge for 10 – 15 minutes.
– After 15 minutes line tart shells with foil paper, fill with dry beans/pie weights. Bake the pastry for 20 minutes. Once baked set aside to cool down.
For filling:
– To prepare the filling,chop chocolate using KitchenAid blender chopping attachment.
– With KitchenAid blender whisk attachment whip the cream to soft peaks and set aside.
– In a double boiler melt chocolate and butter, stirring frequently until smooth.
– Add sugar and vanilla, stir until sugar is dissolved.
– With KitchenAid whisk attachment beat egg and cream until combined.
– Add spoonful of warm chocolate mixture into egg and cream, stir nicely.
– Now add egg mixture into melted chocolate and keep on stirring until all combined well.
– Pour warm chocolate filling into cooled tart shells. Bake at 180 degree celsius for 20 minutes or until filling is set but center still jiggles.
– Cool on a wire rack and chill for about 3 – 4 hours in refrigerator.
– Serve with fresh berries and whipped cream.
About the author Hina Gujral Hina Gujral  blogs at Fun, Food and Frolic. She was a financial analyst with a MBA degree up her sleeves until she realized food is where her calling lay. She is based in Bangalore and loves gardening, reading and running behind her pug – Momo. Follow Hina’s food adventures here: www.funfoodandfrolic.blogspot.in

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