Professional Baker Teaches You How To Make CHOCOLATE TRUFFLE TART!
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- Опубліковано 30 вер 2024
- Chef Anna Olson teaches you her recipe for an amazing chocolate truffle tart!
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Ingredients
Crust
1 ¼ (185 g) cups all-purpose flour
¼ cup (30 g) Dutch process cocoa powder
¼ cup (50 g) granulated sugar
¼ tsp (2 g) Salt
½ cup (115 g) cool (not cold) butter, cut into pieces
1 large egg yolk
1 Tbsp (15 ml) cool water
Truffle Layer
½ cup (125 ml) whipping cream
4 oz (115 g) chopped bittersweet chocolate
2 Tbsp (25 g) granulated sugar
1 large egg, at room temperature
1 tsp (5 ml) vanilla extract
Fluffy Layer
3 large eggs
⅓ cup (70 g) granulated sugar
2 Tbsp (30 ml) water
1 pinch salt
12 oz (340 g) milk chocolate, chopped
½ cup (115 g) unsalted butter, at room temperature
1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla extract
Chocolate shavings, for décor
Directions
Crust
1. For the crust, sift the flour, cocoa, sugar and salt into a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and cut in (using a pastry cutter, if mixing by hand) until a rough crumbly texture, and no large bits of butter are visible. Whisk the egg yolk and water together and add this to the bowl, and blend until the dough just comes together. Shape this into a disc, wrap in plastic wrap and chill for at least 2 hours.
2. Lightly knead the dough a minute on a lightly floured surface, to soften it just slightly. Roll the dough out into a circle just under 1/4-inch (6 mm) thick. Line a 9-inch (23 cm) fluted removable-bottom tart pan with the pastry and press in, trimming away any excess. Chill this for at least 30 minutes.
3. Preheat the oven to 325ºF (160ºC). Dock the bottom of the pastry with a fork (this prevents the crust from developing air pockets) and bake for about 20 minutes, until the pastry loses its shine at the centre of the shell. Cool the pan on a rack and keep the oven at 325ºF (160ºC).
Truffle Layer
1. For the truffle layer, bring the cream to a boil in a small saucepan (watch it carefully - it will boil up quickly) and pour this over the chopped chocolate. Let this sit for 30 seconds then slowly stir it until smooth. Whisk in the sugar. Break the egg into a small dish and stir it a little before adding to the chocolate along with the vanilla and whisking in well. Pour the truffle filling into the cooled shell and bake for 10 minutes (there will be no visible difference - it will still seem fluid). Cool the tart on a rack and then chill for at least an hour.
Fluffy Layer
1. For the fluffy layer, whisk the eggs, sugar, water and salt in a metal bowl placed over a pot of gently simmering water and whisk vigorously until the mixture holds a ribbon when the whisk is lifted, about 8 minutes. Pour this directly over the chopped milk chocolate and whisk until smooth, returning to the heat if needed, to make sure there are no unmelted chocolate bits. Set aside to cool to room temperature (this won’t take too long).
2. Using electric beaters, or placing the chocolate base into the bowl of a stand mixer fitted with the whip attachment, add the butter and whip until it is fully incorporated. In a separate bowl whip the cream and vanilla to a soft peak and fold into the chocolate until evenly combined. Spread this over the tart (it will be soft but not fluid) and chill for at least 3 hours before serving. Use a vegetable peeler to make chocolate shavings and sprinkle them overtop the tart.
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Thank you everyone for watching! We've made a few different truffle recipes together, but which one was your favorite?
Oh Yum with Anna Olson This is my first truffle experience. How would someone decide? You are amazing and a wonderful teacher
Hi Anna. I love watching you bake. Would it be possible for you to include the measurements in grams. Here in the UK we don't use cups. Our cup measurements are different to yours. Would be very much appreciated. Thanks, have a great weekend.
Oh Yum with Anna Olson its so nice how this is fluffy n light so that its not overly rich from the ganache and the chocolate flavor itself
Do you still uploads of fresh to UA-cam? If not....will you please do so. I love fresh....thank you
I love your creations Anna ! They simple but delicious
It's amazing to see her make everything beforehand for almost all of the processes!. In this recipe at least she made 7 doughs (preps dough, chilled dough, baked tart, cooled tart, baked tart with chocolate layer, chilled tart with chocolate layer, and the final ready to serve tart). Really appreciate all the effort given to every recipe made. You're an inspiration!
Thank you so much! We love all of the support the channel gets and we want nothing more than to keep showing you amazing recipes!
Lucky are those who get to have a morsel of each finished tart.
Yesss! True, impressive!!
@@ohyum and Anna , when Will you come in Paris??
Why doesn’t chef Anna have a million subscribers yet? She really deserves it 🥰😊❤️
That's our goal!
True.. i have follwed her for years now.
Sofia Ligeiro
She just added one more right now! 🥰
SHARE-SHARE-SHARE!! That's how we can help!
Soon she will have it♥️🌹
She is the best pastry chef ever. I can safely say that everytime I have carefully followed her recipes, I have produced the most delicious and amazing desserts. Thank you for sharing your knowledge with us Anna.
You are too kind Amanda. Thank you for your support!
Where do I propose? Can I marry at tart? I don't care, I'm going to marry this tart!
But what would you serve at the wedding?
@@ohyum humans?
Not one dislike. Proves that this channel has a quality audience. What can I say? It is a quality channel.
We love our community!
Unfortunately someone just had an urge to thumbs down. Absolutely ridiculous.
@@samg3730 Don't worry, they missed the like button
@@ulasonal For sure it doesn't deserve any dislike.Because Anna Olson is one of the best chefs in the world😍
I love how Anna has literally an entire shelf full of whipping cream. 😂💜
I have just made this for my husbands birthday tomorrow. It turned out just wonderfully. I feel like a superhero. Can't wait to taste it tomorrow.
Thankyou so much for your fabulous videos Anna. I enjoy watching them so much.
Amazing Kimberley! Please let us know how it tastes!
I tried this as mini tartlets last week and they turned out so damn delicious and decadent. My whole family loved it and I am making it again today
I made that incredible tart and I must say that it's one of the best dessert I ever ate. Thank You! for that wonderful recipe. I'm eating a slice right now. Yummy!
Made it for Iftar!
Wish i could let u see Anna.💕
Im so going to buy a Tarte pan so i can try this!!
Let us know how it turns out!
Lol, I was thinking the same thing
Utilizo varias de tus recetas para hacer pasteles en mi restaurante ... en realidad son un éxito ¡¡¡¡ me gusta ir cambiando algunas ( ya que otras los clientes no me dejan) e ir incorporando otras ... hoy voy a intentar hacer esta ... supongo que tambien sera un exito ¡¡¡ gracias por unas explicaciones simples y entedibles ¡¡¡
Ana: how much chocolate do you need? Recipe: yes. (Jk but there was so much cocoa and chocolate in, but it looked good
I just made this and it is so rich and delicious!!! For the truffle layer, it didn't come out right. When I pour the egg mixture into the milk chocolate, it didn't melt as much so I returned it to the pan with the hot water. I think it might of deflated my egg mixture cause it did not want to whip up in the electric mixer. So I redid the truffle layer with some semi-sweet chocolate and some dark chocolate (cause I ran out of milk chocolate). After googling, found out the semi-sweet chocolate is sweeter than milk chocolate. Now I know NOT to use semi-sweet chocolate. Aside from it being slightly sweet (and itsn't not a fault of this receipe), it is absolutely delicious. Thanks Anna!!!
Thank you so much for sharing your experience with us!
I want a slice...or two...NOW!!!
LOVE chocolate, I will definitely be making this for my birthday!!!
Glad you like it, and happy birthday!
Watching this at 12.05 a.m...now I’m craving for somehing chocolaty😂😂😂😂
Absolutely love Anna baking my family loved the whole chocolate indulging they asked for another one ... maybe in a few weeks 👍🍫💐
i need this kitchen ...literally flour and sugar in a effing drawerr
It's such a pleasure to bake in!
@@ohyum im almost 17...boy...and i wanna be a pastry chef...and imma have this kitchen ...hahaha
that rolling pin trick to trim the edges is EPIC!!! 2:24 Such a good tip... wow
برافو آنا وصفاتك رائعه.. ياريت تغعلي زر الترجمه للعربيه كما تفعل بعض القنوات وجزاك الله خيرا حبيبتي ❤️🌹♥️💋
شكرا جزيلا!
Absolutely beautiful. I’ve tried many of your recipes, and this is my next. Thank you for detailed measurements and quality product.
Done and it came out perfectly! I made only one major adjustment, I made the crust in my food processor and pressed it into a pie plate. It's wonderful and worth all the effort!
I did it, and everybody love it. 😋😋 thank you
Amazing! Well done!
Great recipe / video! Do you ever blind bake your tarts ?
Oh girl! I love the way how you and talk...you are absolutely amazing...the way in which the video is edited n the background music is absolutely stunning..thanks for sharing n keep up the good work I'll try to watch your videos regularly😊
There goes my diet!Decadant dessert as always!Thank you for the great recepies !
Warning to everyone: I used the recipe listed, particularly, the amount of flour. I used my gram scale and measured out 185 grams of flour as it is stated in the recipe. 1 1/4 cups is NOT 185 grams, it's 156 grams. Needless to say, my dough didn't come out as it should have. Anna...fix your recipe.
I became a baker myself just by following her recipes and she is an inspiration for my passion ❤️
I tried this 2 times already and my family loves it 💞🤩🤩
I wish i was by your side to taste each recipe you make 🙃😍
I think this is one of the rare times I've seen Anna try her masterpiece in her UA-cam video.
Dear Anna Olson: Is the temperature for baking the tart low: 325ºF (160ºC)? Why is the temperature much lower for this recipe in comparison to the other tart recipes? Can I bake it at 350 Fahrenheit (175 degrees Celsius) for this recipe. Please guide me.
How many heart emoji's can I put on here?
Wow! I think this one will be my favorite...I need to try this...oh yes...look at the beautiful layers...the light cream and milk chocolate layers looks soooo decadent. .thats what makes it gr8...thank u Anna Olsen....!
Hi, Anna I finally got the book today.
I thought in the book would have this chocolate truffle tart and the tres laches cake.
And some of your cakes.
I'm a bit disappointed sorry.....
you make it look n sound so easy, you truly inspire many 😊
soon will try all your recipes
That's great, thank you!
I like it when she trimmed the edges, it's so satisfying to watch haha! Love her ♥
absolutely
Is it possible to say how many ounces/gram of butter used rather than half cup… please.
The tutorials are so good! Thank you!!!!
the shaved chocolate on top looks SO GOOD
I am going to make the tart tomorrow for 2 of my best friends birthdays!
What a great surprise for them! Let us know what they think of it!
Dear Anna, i intend to try this recipe using dairy free products, vegetable margarine instead of butter, and coconut cream instead of heavy cream. do you think it will turn out successful since i am adding coconut flavor? I appreciate your reply, Many thanks and greetings from Malta :)
LOL When she dumped that fluffy layer on top and started spreading it. I literally said, out loud, "Oh my god, Anna!"
Por favor subtitulen los videos al español. Amo a Anna Olson , es la mejor !!
amazing recipe, I'll make this tart tomorrow, but the preparation takes more than six hours altogether, that's complicated!
Hi Anna, your kitchen setting and kitchen is very beautiful nd different, ur recipes are very unique, and I like ur way of talking😊
I simply MUST stop watching Anna's videos late at night!
The trimming with the rolling pin was absolutely genius
Ohh Yum is so wonderfully Wright and definitely delightful delicious 😋
This is like her Tart Au Chocolate with a fluffy mousse on top. I most definitely will be making this soon!!!!
should there be 1 cup of whipped cream like whip 1/2 cup and it doubles to form a 1 cup or whip 1 cup of whipping cream?
I really enjoy watching her bake.She inspired me to start baking 😊.
That's amazing to hear, thank you!
So lushious 😍😍😍😍
Ana please don’t use google translate 😭😭😭it’s not right arabica language ,it’s rong sentence, in Arabia don’t say like this
M in love with the way u make it look so easy &effortless...lots of love to u....🤗
My fluffy layer isn’t fluffy at all! It’s ‘liquidy’ and I don’t know what went wrong 😢
I am suffering from major envy. As usual Anna you never disappoint. P.S. I would drizzle some form of peanut butter & mocha with the chocolate shavings.
That sounds like a great idea!
she's so excited while making this it's getting me excited too
You better get baking!
Anna Olson is my favourite professional baker 🙌🤩
The tart looks soooo good. Will be making this soon. Thanks for the recipe Anna.
Well the fruit makes it good for me, so I guess I can eat it.. 😆😆
Awesome, took me some time but i did it.Looks good, its chilling now. Thanks chef
*Anna: I give this 3 hours.*
*Me: I give this 3 minutes.*
She never change ever since i first laid my eyes in her videos, like keanu reeves, she never age (despite her awesome but deadly recipes)
hi anna, for the whipping cream, do you add any sugar to whip it up or just whip it by it self?
Ohh.... watching you Anna ..,is just Nirvana....I love seeing you baking....fact is can't make those recipes myself but....u r marvellous
My fluff is not right it is like liquid it isn’t fluffy.
I need your help ASAP
Hey ! Anna :) . If I use the freezer to speed up the dough to be rolled how long til you take it out from there ?
I am in love with this woman and her cakes and sweets desserts, especially when she use chocolate!!!
I love dark chocolate ganache over salted caramel
Anna I am currently 21 years I used to watch you since I was a kid. I love you so much ! You are so talented I love that you bake with chocolate so much because I am a huge chocolate fan
Thank you so much for watching! We will definitely be posting more chocolate content in the future!
Μαλακα κουράστηκα 😱
Hi Anna, I just found this recipe. I can't wait to try it for our family's PIE Night (the night before Thanksgiving)! Can you tell me if you can make this in a Pie Pan instead of a Tart Pan? Thanks for all your hard work and clear instructions. I love your recipes!
idk why but the water on egg yolk is disturbing for me .. for some reason
Amazing Recipe Anna....Could you please teach us how to make star buck style cookies 🍪?
Exquisitely presented just placed an order.
Hi Anna, can you tell me the Brand Of Chocolate Morsels you use in this recipe and the block Of Chocolate as well? Is it available for personal use or just commercial use?
Thanks Again for a wonderful recipe. I like how you are going into the archives as there are so many recipes I have missed. Also, I have tried to find one of your books, cannot remember the name but no longer in print “Sweet” ??? Maybe! I was wondering if you will be getting another publication of it at anytime? That would be awesome 👏.
Have a Great Day!
looks great, so i decided to give it a try. Now when i was making ganache truffle layer, with exact measurements , my chocolate(bittersweet) and cream was much more liquified than yours, so i cooled slightly (still wasn't as thick as yours) then added egg etc.. as described, baked 10-12 minutes (as didn't set) so now it's cooling.. not sure what was wrong, what do you think, Anna?
I love your recipes, but why you always use SALT in Cakes or Truffle. These Cakes should be sweet, not salty.
Hi Anna Thankyou For the yummiest truffle 😘❤️🎉🎁
You are welcome, and thank you for watching!
Hola soy Colombiana admiro el trabajo.las obras de arte de Ana Olson .Me gustaría aunque fuera un solo video en español
Ella no sabe hablar español pero puedes poner subtítulos donde dice CC en la barra de menú del video!
I will surely do this, thanks. It looks so yummy!!!
You are killing my diet!😂😂😂
love your confidence. everything is high quality and delicious😍
That's our brand in a nutshell! :)
I wish I could have chocolate...sadly, it's got too much phosphorus in it for this dialysis patient! Someone please make this and enjoy a slice on my behalf?!
I love how she doesn't cut any corners! No semi-homemade this, no box-mix that....she made a sablee, a sabayon and a ganache...those are three VERY useful pastry techniques. Brava!
You're trying to kill someone with that dessert.
This pie is insanely delicious! Perfect to show off your dessert skills to guests. The fluffy part was a bit runny so I had to freeze the whole pie...maybe I read the recipe wrong..Will try again soon! Awesome Anna.
Decadent desert!!! Multumesc Anna!
Watching it as fast it uploaded .. Yaay
I think I've just found the mother of all desserts!
Delicious and yum yum 😋😋👍✌
Hi Anna, What is the size of the cup being used for measurements. Is it 240ml or 250ml
hi, have a question to Anna: when I fold the whipped cream to chocolate mixture it start to curd.. why? exactly followed the recipe and instructions but twice had the same issue..
Oooooh, that looks so decadent.... giving my sugars a boost just looking at it... better *insulin up*
You have a lot of mixers ... can I have one lol Can you do a giveaway ??
Plz.share your crossants recipie in easy way
Truffle layer doesn’t set... what to do?
i have 2/3 of this made. making the final layer tomorrow morning and will deliver it to someone special in the afternoon (will drop off at a distance with a mask!).
Ohh wowww ...I can't talk...🤤🤤❤🇨🇦