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Huckleberry Chocolate Truffle Tarts Recipe


Ingredients

Scale
  • 1½ cups all-purpose flour
  • ½ cup unsalted butter, cold
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped
  • 1 cup fresh huckleberries
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Combine flour, sugar, and salt in food processor. Add cold butter pieces and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms.
  2. Wrap dough in plastic and chill 30 minutes. Roll out and cut circles to fit tart pans. Press into pans and trim edges. Chill another 30 minutes.
  3. Preheat oven to 375°F. Line tart shells with parchment and fill with pie weights. Bake 15 minutes, remove weights, bake 5 more minutes until golden.
  4. Heat cream in saucepan until just simmering. Pour over chopped chocolate in bowl. Let sit 2 minutes, then whisk until smooth. Add vanilla.
  5. Pour ganache into cooled tart shells, filling almost to top. Refrigerate 2 hours until set. Top with fresh huckleberries before serving.

Notes

  • Chill pastry dough between steps to prevent shrinking during baking
  • Use room temperature chocolate for smoother ganache incorporation
  • Strain ganache through fine mesh to eliminate any lumps for silky texture
  • Let ganache cool slightly before pouring to prevent melting the pastry
  • Arrange huckleberries just before serving to maintain their fresh appearance

Nutrition

  • Serving Size: 1 tart
  • Calories: 385
  • Sugar: 18g
  • Sodium: 125mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 95mg