Chocolate Truffle Tart
15 min 
8 
There are pies and tarts… and then there is this Chocolate Truffle Tart by Nourishing Niki.
This is an exceptionally easy recipe that will make even the most novice baker feel like a pro and is bound to delight even the fussiest eater! What is really impressive is that this luscious Chocolate Truffle Tart is a really healthy and nourishing type of pudding. The combination of Food Thoughts Organic Cacao Powder and Food Thoughts Dark Chocolate Chips results in a rich, creamy, melting-in-the-mouth chocolate tart. And if you replace the yoghurt with a dairy-free alternative, you have a deep-tasting 100% plant-based Chocolate Truffle Tart that will delight anyone who is on a vegan or keto as well.
You can prepare the pie crust in advance; when ready, just make the filling and assemble. For anyone with a nut intolerance, simply replace the nuts with roasted cacao nibs or chocolate coated cacao nibs.
You will need
- For the crust:
- 80g oat flour (blended oats)
- 80g ground nuts (almonds, hazelnuts, walnuts etc.)
- 30g Food Thoughts Organic Cacao Powder
- 100g maple syrup
- 1/4 tsp salt
- For the truffle filling:
- 300g Greek-style yoghurt or coconut yoghurt
- 200g Food Thoughts Dark Chocolate Chips
- 1/4 tsp salt
- 30g hazelnuts, chopped (optional)
Method
Preheat oven to 180C / 350F / 160C and spray a 7-inch cake tin or pie tin with cooking spray.
Add the crust ingredients to a bowl and fold until combined. Add a splash of water if the mixture is too dry.
Press the mixture into your baking tin using a measuring cup (wet the cup to avoid sticking). Bake for 10 minutes. Once baked, use the cup to press it in again.
Add your chocolate chips to a glass bowl then melt using the double boiler method. Once melted, add your yoghurt and salt and mix until smooth and combined. If the chocolate solidifies, place the bowl back over the heat. If you are pressed with time, you can melt the chocolate chips in a microwavable bowl and heat in 30 secs intervals, mixing each time to check consistency.
Transfer the mixture into your crust, spread it out and press it in. Refrigerate for at least 1 hour.
Dust with cocoa powder and add your chopped nuts before serving.
