Posted on Friday, 29th April 2011 by Grace Massa Langlois
When it comes to chocolate, when is enough, enough? The other day I asked my daughter, Liana, if is she would mind stopping at the specialty market on the way home from school to pick up my supply of chocolate? Of course she quickly agreed (probably will be the last time). Off she went with my carefully documented list of the types of chocolate I needed, bittersweet, semisweet, milk and white and more importantly the names of the brands I preferred for each type of chocolate (I am so particular).
I wasn’t prepared for the barrage of phone calls. “Mom they don’t have bittersweet (probably labeled 60%), they ran out of that brand (ask John if he has any tucked in the back), can’t I just pick up regular chocolate chips (No!)?”
I sensed her frustration over the phone but when she returned home, well, that frustration was written all over her face. She said, “Are you for real Mom?” And “Wow! Do you think you have enough chocolate?” My reply, “What do you mean? ”That’s the usual amount”.
Well, I took the time to calculate the “usual” amount. In fact, I was quite surprised. I stopped calculating at the 4500 g (10 pounds) mark.
So what’s a girl to do with chocolate, chocolate, and more chocolate? What type of dessert will showcase good quality chocolate? - Oreo Chocolate Truffle Tart with Chocolate Glaze. Chocolate is definitely the star of the show.
Regular chocolate chips just won’t do in this special dessert. Good quality chocolate will give you that wonderful velvety smoothness and it will also take this tart from ordinary to extraordinary. And best of all, it will give you the full flavour and richness you desire in a chocolate dessert.
This is one of my go to dessert recipes when I’m hosting a dinner party. It’s quick and easy to prepare and serve. To make it extra special, I usually add a splash of liqueur, Grand Marnier, Frangelico or Brandy. And I top with a quenelle of Sweetened Cream and chocolate curls. I experimented with a Mascarpone Cream this time and it was delightful, creamy and not too sweet.
Will Liana agree to shop for chocolate again? Probably not! Did she enjoy the Oreo Chocolate Truffle Tart with Chocolate Glaze? Definitely – we all did.
Oreo Chocolate Truffle Tart with Chocolate Glaze {Crostata al Cioccolato con Glassa al Cioccolato}
Makes 1 21.5-cm X 2.5-cm (8½-inch X 1-inch) Tart
**Special Equipment – One 21.5-cm X 2.5-cm (8½-inch X 1-inch) Round Tart Tin with Removable Bottom
- Oreo Cookie Crust
- Chocolate Truffle Tart Filling
- Chocolate Glaze
- Mascarpone Cream Quenelles
Oreo Cookie Crust {Crosta di Biscotti al Cioccolato}
- 136 g (1½ cups) Oreo cookie crumbs
- 71 g (5 tablespoons) unsalted butter, melted
- Preheat oven to 180° C (350° F).
- In a small bowl stir together Oreo cookie crumbs and melted butter until combined and crumbs are evenly moistened.
- Press crumb mixture evenly in base and up sides of tart tin.
- Place crumb-lined tin on a sheet of aluminum foil (in case butter leaks) and bake until slightly puffed, 10 minutes.
- Transfer to wire rack to cool, 10 minutes.
Chocolate Truffle Tart Filling {Ripieno di Crema al Cioccolato}
- 250 g (8.8 ounces) good quality bittersweet chocolate, 60%, finely chopped
- 85 g (¼ cup + 2 tablespoons) unsalted butter, cut into 6 pieces, room temperature
- 2 large eggs, lightly beaten
- 80 ml (1/3 cup) heavy cream, 35%
- 75 g to 103 g (1/3 cup to 1/3 cup + 2 tablespoons) caster (superfine granules) sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- Preheat oven to 180° C (350° F).
- Melt chocolate and butter in a heatproof bowl set over a pan of just simmering water, stirring occasionally; set aside and allow mixture to cool slightly, 5 minutes.
- In a medium-sized bowl, whisk together eggs, cream, 75 g (1/3 cup) sugar, salt and vanilla.
- Add cooled chocolate mixture and whisk to combine. Taste chocolate mixture if you would prefer it sweeter add extra sugar a little at-a-time until desired sweetness is achieved.
- Pour tart filling through a fine mesh sieve into cooled tart shell (you may need a helper to hold the sieve and remember to scrape the chocolate goodness on the underside of the sieve). Tap tart tin once on countertop to remove any air bubbles (if any air bubbles are visible after tapping, use the tip of a sharp paring knife or toothpick to pop the bubbles; this will make for better presentation).
- Bake until filling is slightly puffed, set around edges and centre jiggles slightly when tin is gently shaken (filling will continue to set as the tart cools), 20 to 25 minutes.
- Transfer to wire rack; cool completely in tin, about 1 hour.
Chocolate Glaze {Glassa al Cioccolato}
- 64 g (2¼ ounces) good quality bittersweet chocolate (60%) or semisweet chocolate, finely chopped
- 2½ tablespoons heavy cream, 35%
- 1¼ teaspoons corn syrup
- 1¼ tablespoons warm water
- Place chocolate in small bowl.
- In small-sized saucepan bring cream to a boil over low to medium heat.
- Immediately pour cream over chocolate; let sit for 1 minute.
- Using small, flexible spatula, stir chocolate and cream together; begin near centre of bowl and gradually work your way toward edges, pulling in as much chocolate as possible, until the glaze is smooth, glossy and well combined.
- Stir in corn syrup; stir in warm water.
- Strain glaze through a fine mesh sieve into 250 ml (1-cup) capacity liquid measuring cup (this will ensure the glaze is smooth and catch any chocolate bits) (make sure to scrape all the chocolate goodness on the underside of the sieve).
- Immediately pour glaze onto centre of tart; working quickly with offset spatula spread glaze evenly to edges leaving a 6-mm (¼-inch) unglazed border.
- Let stand until glaze is set, about 1 hour.
Mascarpone Cream Quenelles {Quenelles di Crema di Mascarpone}
- 180 ml (¾ cup) heavy cream, 35%, cold
- 1½ tablespoons confectioners’ (icing) sugar, sifted
- 1 teaspoon vanilla extract
- 163 g (¾ cup + 1 tablespoon or 5.65 ounces) mascarpone cheese, room temperature
- Using electric hand mixer beat heavy cream, confectioners’ sugar and vanilla at high speed until soft peaks form.
- Using electric hand mixer beat mascarpone cheese until smooth and creamy.
- Using large flexible spatula gently fold cream into mascarpone.
- Transfer cream to an airtight container, cover and chill in refrigerator, 30 minutes.
- Serve tart garnished with a quenelle** of mascarpone cream (**Making Quenelles).
- Buon Appetito!
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Tags: after school treat, afternoon tea, chocolate, chocolate dessert, chocolate glaze, chocolate tart, dessert, dessert fillings, dessert photos, desserts, food, food photography, food photos, glaze, oreo cookies, quick desserts, tarts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes
Comments (34)
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April 29th, 2011 at 3:16 pm
I’d love to know what brand of chocolate you prefer for each variety. I usually don’t like white chocolate but found a Trader Joe’s white chocolate made with cocoa butter that was really good. This tart looks delicious!
April 29th, 2011 at 3:45 pm
Gorgeous tart and your photos are beautiful!
April 29th, 2011 at 3:52 pm
Thank you, I was stressing about the photos today because the lighting was off with over half of them, didn’t have many to choose from. I wanted to show the glossy look of the glaze.
April 29th, 2011 at 4:03 pm
Lauren my favourites are Callebaut and Valrhona but very difficult to get in my area. My brother came for a surprise visit last week from the US, had he told me in advance I would’ve had him bring me a huge supply. The white chocolate that I’ve had really good results with is the Lindt brand. They also have a white chocolate with a truffle filling, you have to be really careful with it when melting but the taste is really good. Our local market used to have a Chocolatier on site and he had some beautiful chocolate but unfortunately they’ve left the store. Usually I flip between Lindt and Ghirardelli because it is the easiest to get here.
April 29th, 2011 at 4:04 pm
p.s. wish we had a Trader Joe’s here. In fact, when I was at BlogHer Food last year I visited the store and tried to bring back some of the chocolate but the staff couldn’t direct me to the chocolate I’d heard so much about.
April 29th, 2011 at 4:30 pm
This tart looks amazing; I love the idea of a chocolate glaze because there can never be enough chocolate!
April 29th, 2011 at 5:42 pm
Kathryn you took the words right out of my mouth, haha.
April 29th, 2011 at 6:16 pm
I always buy more chocolate whenever I go to the store. Then I get home to realize I already have a ton! Never enough chocolate! Fabulous looking dessert, love all that chocolate
April 29th, 2011 at 7:06 pm
I don’t have the words, Grace. This one blows my mind. Sadly, I don’t think there is a way for me to make this one low carb!
April 29th, 2011 at 7:44 pm
So lovely again! This would be dangerous in my house. This would be dangerous in any house. My my!! And beautiful as always!
April 29th, 2011 at 7:52 pm
Carolyn I would love to chat with you some time about how you go about adapting recipes.
April 29th, 2011 at 7:53 pm
I completely agree Vicki – never ever enough chocolate.
April 29th, 2011 at 10:52 pm
Chocolate is the least favorite of sweets for me… but this makes me want to eat the whole thing. Right now. I want it.
May 1st, 2011 at 12:35 am
Do you use the entire Oreo cookie or remove the white filling?
May 1st, 2011 at 6:43 am
Callie I used the Oreo Cookie Crumbs, not sure if they are available in your area. If you are going to use the cookies I would omit the cream filling.
May 2nd, 2011 at 9:37 am
Wow this looks amazing. Beautiful photography too! I’m bookmarking this to make next time I have good reason! For the glaze, do you kniw if anything would work instead of the corn syrup? I don’t think it’s readily available where I live.
May 2nd, 2011 at 10:36 am
Thanks Debbie, I’ve used honey in a pinch and it worked just fine.
May 2nd, 2011 at 2:25 pm
Oh this looks just dangerous.
May 3rd, 2011 at 5:38 pm
this looks so delish!!! @Callie: I’ve used crushed whole oreos for oreo crust before, and they worked great – the cream filling disappears in the crumbs
May 5th, 2011 at 4:38 pm
Um, DIVINE!
May 6th, 2011 at 9:44 am
This is so funny. Hey, at least she returned with chocolate. My mom used to send my sister out on errands and she would return 2 hours later with no money and without the one thing my mom sent her for! Another delicious recipe!
May 6th, 2011 at 10:07 am
[...] Oreo Chocolate Truffle Tart with Chocolate Glaze @La Mia Vita Dolce [...]
May 8th, 2011 at 7:34 pm
Overall it was pretty tasty. Although I have to say that it was a tad too bitter tasting. Maybe replace the bitter sweet chocolate with semi-sweet chocolate for the truffle filling.
May 8th, 2011 at 8:17 pm
Angela you could definitely substitute for semisweet if you wanted a sweeter filling. I use both depending on what I fancy at the time and who I’m serving it to and what I’m serving it with. At times I will serve with a berry sauce and adjust the sweetness to suit and you could also add a little more sugar to sweeten it up as well.
May 23rd, 2011 at 2:46 pm
When it is time to buy more chocolate chips, I buy 25 pounds at a time. I know some people think I’m crazy, but when you bake as much as we do, you need it!
May 24th, 2011 at 9:24 am
I so agree Paula, I can never buy enough chocolate.
December 23rd, 2011 at 9:56 pm
[...] as I do you may also want to try these mini Oreo key lime pies or for chocolate lover’s, Oreo chocolate truffle tart with chocolate glaze.I can’t wait to try my hand at homemade Oreo cookies. I was searching for recipes the other [...]
March 31st, 2012 at 2:23 pm
[...] Just a little warning, once you try these Oreo cookies and cream cheesecake cupcakes, there’s no going back, absolutely mouthwatering and scrumptious! If you enjoy Oreo cookies as much as I do you may also want to try these mini Oreo key lime pies or for chocolate lover’s, Oreo chocolate truffle tart with chocolate glaze. [...]
September 3rd, 2012 at 6:35 am
Hello from Japan! I’ve found this recipe and made it! It didn’t look as good as yours but tasted sooooooo yummy!!! my family and I loved it so much. Thank you very much for this lovely cake recipe
September 4th, 2012 at 6:51 am
Welcome Asuka! I am so happy you all enjoyed it.
September 18th, 2012 at 9:03 pm
i just made this over the weekend…and OMG!!! It was beyond amazing! The mascarpone cream was a perfect foil for the chocolate (I used Ghirardelli 60% and some Wilbur Buds, a local Pennsylvania chocolate). I didn’t have a tart pan, so I used a disposable 8.5″ straight sided cake tin and it came out just fine and was very transportable. Thanks so much for sharing this recipe!!
April 16th, 2013 at 5:53 pm
This is absolutely gorgeous!! I can practically taste the decadence. Lovely!
April 17th, 2013 at 9:45 am
For the crust do you crush the whole oreo? For the crumbs or do you leave the white filling out?
Thank will make today!
April 17th, 2013 at 10:39 am
Hi Yvette here in Canada you can purchase the Oreo Baking Crumbs. I have also crushed the cookies in the food processor but I often reduce the amount of butter because the cream helps to bind the mixture. You can also use chocolate wafer biscuits and process them to a crumb in the food processor but the taste will be slightly different. I think the Oreo crumbs may only be available in Canada but I’m not one hundred percent certain.