Less Fat, Chocolate Truffle Tart

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Chocolate truffle tart

I know I promised you this tart last Thursday already, but it’s been a hectic weekend. But here it is now.

This is quite a show-stopper of a dessert as the dark, gooeyness of the chocolate is paired perfectly with the sharp and sweet strawberries. And I mean, who doesn’t like chocolate with strawberries? There’s not much to be said about this tart, it’s beautiful, tastes divine and will make any chocoholic weepy and appreciative! Plus, it’s a ‘lower in fat’ tart. The reason I don’t say low-fat, is because there’s still pastry, chocolate and butter in this tart. The only think that’s ‘low fat’ is the reduced fat cream I used. I’ve never, ever, made a dessert with reduced fat cream before. But it really worked and you couldn’t taste a difference.

Obviously using the best dark chocolate you can afford also helps with the ‘health’ factor of this tart. Very good, dark chocolate is packed full of anti-oxidants (like you need an excuse to eat it) and it’s lower in fat. Plus, it tastes SO much better. I have a bit of a weakness for the new Willie Harcourt chocolates available at Woolies. They are damn expensive but I’ve never tasted chocolate like it.

I’d also just like to mention that I use Clover’s reduced fat cream. I’ve used one other brand and it was grainy and very watery, plus, it had more fat. The clover one is smooth, quite thick and very luscious.

And then just a quick note about the pastry, I used a ready-rolled puff pastry here because it was already defrosted in my fridge and I was just too lazy to make shortcrust pastry, but shortcrust would work better.

Makes 1 standard size tart if using a quiche/tart dish (about 25cm)

1 ready-rolled short crust pastry / puff pastry
500g dark chocolate, broken into pieces
100ml reduced fat cream
70ml unsalted butter, cut into cubes
2 cups fresh strawberries, sliced

  • Roll the pastry out and place in the tart dish. Pierce the bottom with a fork and bake at 180°c for 10 minutes until golden and cooked. Remove from the oven and allow to cool.
  • Place the chocolate and cream in a microwaveable bowl and cook for 1 minute. Stir to combine and repeat until the chocolate has melted. You could also do this over a double boiler on the stove.
  • Allow the mixture to cool down slightly and beat in the butter. The mixture will thicken slightly and it will be very glossy. At this stage, the mixture should resemble shop-bought custard. If it is thinner, melt more chocolate and beat it in.
  • Pour the truffle mixture into the baked tart case and place in the fridge to set. This mixture takes at least 2-3 hours to set.
  • Top with the sliced strawberries.
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://theonlycin.wordpress.com/ Cindy

    It looks absolutely delicious!
    Best of luck in the Kleine Zalze FLOTW challenges, it’s hard going, but fun. I came second in the winter edition and really enjoyed participating.

  • http://anhsfoodblog.com anh

    That tart looks wonderfully fresh and delicious!

    • http://www.simply-delicious-food.com Ally_R

      Cindy: Thanx!! I actually registered without really knowing what it was about and then yesterday I realised that it’s quite a big thing lol.

      Nina : You guessed right. 30 mins and it was gone!

      Anh: Thanx! It really was delish!

  • Clippies

    Is it possible to make the tart without the pastry? Is the chocolate thick enough on its own?
    Thanks

    • http://www.simply-delicious-food.com Ally_R

      Clippies : You could, but I’m not sure how well it would slice. Rather just use the mixture and roll truffles with it if you don’t want the pastry.

  • http://oneshotbeyond.com/ oneshotbeyond

    that chocolate looks so divine…and sinful!

    • http://www.simply-delicious-food.com Ally_R

      Oneshotbeyond: Thanx…but it’s a little less sinful with the addition of reduced-fat cream. :)

      Dustin: Thanx for the tip! :)

      A bowl of Mush: Thank you!

  • http://www.dishfolio.com Dustin Baier

    Great photos. You should share them over at http://www.dishfolio.com they would be a great addition.

  • http://bowlofmush.blogspot.com/ A Bowl Of Mush

    Looks so delicious!!

  • WVA

    I’m going to start off by saying that calling it a Less Fat Chocolate Tart is like calling granite a softer rock than diamond.

    Be that as it may, I am so making this tart. Nom-nom-nom!!!

    With regards to Clippies’ question. If you want the filling to be more firm then reduce the amount of cream.

    Now how am I going to hide this from my pregnant wife….

    • http://www.simply-delicious-food.com Ally_R

      WVA : That’s exactly why I said ‘lesser-fat’ hehehe, in no way is this LOW fat. :)

      THe tip to use less cream is good, but the whole idea of this tart is for it to be ‘just’ set and almost oozy still, hence the yummo factor.

      And as for your pregnant wife, I can’t help you there my friend, I have 10 pregnant women in my life and they would all kill for a slice of this lol.

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