Oreo Chocolate Truffle Tart with Chocolate Glaze

Posted on Friday, 29th April 2011 by Grace

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

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

Unsalted butter, softened, for greasing
190 g (1½ cups) Oreo cookie crumbs
85 g (6 tablespoons) unsalted butter, melted

Preheat oven to 180° C (350° F). Using a small pastry brush, grease sides and bottom of tart tin.
In a small-sized bowl, stir together the Oreo cookie crumbs and melted butter until combined.
Press the crumb mixture evenly in the bottom and up the sides of the tart tin.
Place the crumb-lined tin on a sheet of aluminum foil (in case butter leaks) and bake until slightly puffed, 10 minutes.
Transfer to a wire rack and let cool for 15 minutes.

Chocolate Truffle Tart Filling

250 g (9 ounces) good quality bittersweet chocolate, 60%, coarsely chopped
85 g (6 tablespoons) unsalted butter, cut into 6 pieces, room temperature
2 large eggs, lightly beaten
80 ml (1/3 cup) heavy cream, 35%, room temperature
75 g (1/3 cup) caster (superfine granules) sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract

Preheat oven to 180° C (350° F).
Melt the chocolate and butter in a heatproof bowl set over a pan of just simmering water; set aside and let cool for 5 minutes.
In a medium-sized bowl, whisk together the eggs, cream, sugar, salt and vanilla.
Add the cooled chocolate mixture and whisk to combine.
Pour the tart filling through a fine mesh sieve into the cooled tart shell (you made need a helper to hold the sieve) (remember to scrape the chocolate on the underside of the sieve). Tap the tart tin once on the countertop to remove any air bubbles (if you notice any air bubbles, using the tip of a sharp knife or toothpick, pop the bubbles; this will make for better presentation).
Bake until filling is set around the edges and slightly puffed but centre jiggles slightly when tin is gently shaken (will continue to set as it cools), 20 to 25 minutes.
Transfer to a wire rack; cool completely in tin, about 1 hour.

Chocolate Glaze

64 g (2¼ ounces) good quality bittersweet chocolate, 60%, finely chopped
2½ tablespoons heavy cream, 35%
1¼ teaspoons corn syrup
1¼ tablespoons warm water

Place chocolate in a 1-cup capacity liquid measuring cup.
In a small-sized saucepan set over low to medium heat, bring cream to a boil.
Immediately pour cream over chocolate; let sit for 1 minute.
Using a small, flexible spatula, starting in the centre and working your way to the edges, stir until chocolate is smooth.
Stir in the corn syrup; stir in the warm water.
Immediately pour the glaze through a fine mesh sieve into another 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 a small offset spatula, evenly spread glaze to edges, leaving a .64-cm (¼-inch) unglazed border.
Let stand until glaze is set, about 1 hour.

Mascarpone Cream Quenelles

177 ml (6 ounces) heavy cream, 35%, cold
1½ tablespoons confectioners’ (icing) sugar, sifted
1 teaspoon vanilla extract
160 g (5½ ounces) mascarpone cheese, room temperature

Using an electric hand mixer beat heavy cream, confectioners’ sugar and vanilla until soft peaks form.
Using an electric hand mixer beat mascarpone cheese until smooth and creamy.
Using a large flexible spatula, gently fold the cream into the mascarpone.
Chill for at least 30 minutes.
Form quenelles () and place one quenelle on each tart slice.

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 (15)

15 Responses to “Oreo Chocolate Truffle Tart with Chocolate Glaze”

Says:
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!
Says:
April 29th, 2011 at 3:45 pm
Gorgeous tart and your photos are beautiful!
Grace Says:
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.
Grace Says:
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.
Grace Says:
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.
Says:
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!
Grace Says:
April 29th, 2011 at 5:42 pm
Kathryn you took the words right out of my mouth, haha.
Says:
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
Says:
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!
Says:
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!
Grace Says:
April 29th, 2011 at 7:52 pm
Carolyn I would love to chat with you some time about how you go about adapting recipes.
Grace Says:
April 29th, 2011 at 7:53 pm
I completely agree Vicki – never ever enough chocolate.
Says:
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.
Callie Says:
May 1st, 2011 at 12:35 am
Do you use the entire Oreo cookie or remove the white filling?
Grace Says:
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.