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Black Truffle and Caramelized White Chocolate Custard Tarts Recipe

Black Truffle and Caramelized White Chocolate Custard Tarts Recipe

Master the art of making homemade luxury desserts with this best black truffle and caramelized white chocolate custard tarts recipe. The easy pastry technique pairs perfectly with the slow-caramelized white chocolate for a foolproof gourmet result that balances sweet and savory notes beautifully.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
6 tarts
A dramatic overhead shot captures six perfectly golden tart shells arranged on a matte black ceramic platter, their glossy custard centers glistening under soft, diffused window light. A cross-section reveals the contrast between the crisp, buttery pastry and the silky-smooth caramelized custard with tiny flecks of black truffle dispersed throughout. In the foreground, one tart has a delicate slice removed, exposing the velvety interior that holds its shape while appearing irresistibly creamy. Scattered around the composition are shaved black truffle pieces, a small jar of truffle honey, and cocoa-dusted white chocolate curls. A vintage silver dessert fork rests beside one tart, suggesting the imminent pleasure of the first bite.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the caramelized white chocolate custard:</li><li class="ingredients-single-item">200g high-quality white chocolate (minimum 30% cocoa butter)</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">3 large egg yolks</li><li class="ingredients-single-item">1 whole egg</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">10g fresh black truffle, finely grated (or 5g truffle paste)</li><li class="ingredients-single-item">1 tsp truffle oil (optional)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of sea salt</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">Additional black truffle shavings</li><li class="ingredients-single-item">20g white chocolate curls</li><li class="ingredients-single-item">Edible gold dust (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">6 individual 10cm loose-bottomed tart tins</li><li class="equipment-single-item">Baking beans or rice</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Fine grater or microplane</li><li class="equipment-single-item">Digital thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, cubed cold butter, icing sugar and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the dry ingredients by hand. The cold butter creates pockets of fat that will steam during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just begins to come together. Add the remaining tablespoon of water only if needed. The dough should barely hold together when pinched – don't overwork it or your pastry will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the caramelized white chocolate. Preheat your oven to 120°C. Chop the white chocolate and spread it evenly on a baking sheet lined with parchment paper. Place in the oven for 10 minutes, then remove and spread with a spatula. Return to the oven and repeat this process every 10 minutes for about 40-50 minutes total, until the chocolate turns a deep golden caramel color. This slow caramelization transforms the milk solids in the chocolate, creating complex toffee notes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat the oven to 180°C for the tart shells. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Cut circles large enough to line your tart tins, carefully press into the tins, and trim the excess. Prick the bases with a fork to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line each tart shell with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the pastry is golden and crisp. The bottom should look dry and set. Cool the shells in their tins while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce oven temperature to 150°C. For the custard, warm the cream in a saucepan until just below simmering point (about 80°C). Remove from heat and add the caramelized white chocolate, whisking until completely smooth. The residual heat will gently melt the chocolate without burning it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a separate bowl, whisk together the egg yolks, whole egg, and caster sugar until pale but not aerated. You want a smooth mixture without incorporating air bubbles, which would affect the silky texture of your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually pour the warm chocolate cream mixture into the egg mixture, whisking constantly to prevent scrambling the eggs. Add the finely grated black truffle, truffle oil (if using), vanilla extract, and salt. The truffle should be fresh and of high quality for the best flavor infusion.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Strain the custard mixture through a fine sieve to ensure a perfectly smooth texture and to remove any potential egg lumps or larger truffle pieces. This step is crucial for achieving that silky-smooth custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled tart shells on a baking sheet and carefully pour the custard mixture into each shell, filling them almost to the top. The custard will expand slightly during baking but will set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the filled tarts for 15-18 minutes until the edges are set but the centers still have a slight wobble – similar to a cheesecake. The internal temperature should reach 75°C for food safety while maintaining the perfect silky texture. Don't overbake or the custard will become grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Cool the tarts completely at room temperature, then refrigerate for at least 2 hours or preferably overnight to allow the flavors to develop and the custard to fully set. The truffle flavor will intensify and meld with the caramelized white chocolate during this resting period.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Before serving, carefully remove the tarts from their tins. Garnish with fresh black truffle shavings, white chocolate curls, and a light dusting of edible gold dust if desired. Serve slightly chilled but not cold to appreciate the full spectrum of flavors and the luxurious mouthfeel of the custard.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Truffle and Caramelized White Chocolate Custard Tarts?

These gourmet tarts require plain flour, butter, eggs, white chocolate, heavy cream, black truffle, and truffle oil for the perfect sweet-savory balance. Quality ingredients make all the difference, particularly high-cocoa-butter white chocolate and fresh black truffle.

How to cook Black Truffle and Caramelized White Chocolate Custard Tarts at home?

Learn how to cook Black Truffle and Caramelized White Chocolate Custard Tarts by first preparing a buttery shortcrust pastry, then blind-baking the shells until golden. Meanwhile, slowly caramelize white chocolate in the oven, then blend with warm cream, eggs, and freshly grated truffle for a silky custard filling that's baked until just set.

Can I use truffle oil instead of fresh black truffle in gourmet desserts?

While truffle oil can substitute in a pinch, it won't provide the same depth and complexity as fresh black truffle. If using oil, limit to 1-2 teaspoons and combine with truffle paste (5g) for a more authentic flavour. Fresh truffle offers superior aroma and those distinctive earthy notes.

What's the secret to perfectly caramelizing white chocolate?

The key is low, slow heating (120°C) with frequent stirring every 10 minutes for up to 50 minutes total. Use high-quality white chocolate with at least 30% cocoa butter content. The chocolate will transform from ivory to golden-caramel, developing complex toffee notes and a more sophisticated flavour.

How far in advance can I make custard tarts and still maintain quality?

Custard tarts can be prepared up to 48 hours ahead and refrigerated. The pastry remains crisp while the custard flavours actually intensify and meld over time. Remove from the refrigerator 30 minutes before serving for the best texture and to allow the subtle truffle notes to fully express themselves.

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Cool the shells in their tins while preparing the filling." }, { "@type": "HowToStep", "name": "Prepare custard base", "text": "Reduce oven temperature to 150°C. For the custard, warm the cream in a saucepan until just below simmering point (about 80°C). Remove from heat and add the caramelized white chocolate, whisking until completely smooth. The residual heat will gently melt the chocolate without burning it." }, { "@type": "HowToStep", "name": "Make egg mixture", "text": "In a separate bowl, whisk together the egg yolks, whole egg, and caster sugar until pale but not aerated. You want a smooth mixture without incorporating air bubbles, which would affect the silky texture of your custard." }, { "@type": "HowToStep", "name": "Combine custard", "text": "Gradually pour the warm chocolate cream mixture into the egg mixture, whisking constantly to prevent scrambling the eggs. Add the finely grated black truffle, truffle oil (if using), vanilla extract, and salt. 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Don't overbake or the custard will become grainy." }, { "@type": "HowToStep", "name": "Cool and set", "text": "Cool the tarts completely at room temperature, then refrigerate for at least 2 hours or preferably overnight to allow the flavors to develop and the custard to fully set. The truffle flavor will intensify and meld with the caramelized white chocolate during this resting period." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "Before serving, carefully remove the tarts from their tins. Garnish with fresh black truffle shavings, white chocolate curls, and a light dusting of edible gold dust if desired. Serve slightly chilled but not cold to appreciate the full spectrum of flavors and the luxurious mouthfeel of the custard." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-05-10", "reviewBody": "Sophisticated yet surprisingly simple! The balance between the earthy truffle and sweet caramelized white chocolate is divine. Worth every minute spent in the kitchen.", "name": "Elegant Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nikolai Petrov", "datePublished": "2024-05-12", "reviewBody": "Perfect balance of sweet and savory! As a professional chef, I'm always looking for unusual flavor combinations, and this recipe delivers spectacularly. The pastry remained crisp even after refrigeration.", "name": "Restaurant-Quality Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Zhao", "datePublished": "2024-05-05", "reviewBody": "Impressed my foodie dinner guests! They couldn't believe I made these myself. The detailed instructions made the process manageable despite being an intermediate recipe. Will definitely make again for special occasions.", "name": "Show-Stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Fuentes", "datePublished": "2024-04-28", "reviewBody": "Worth splurging on quality truffle! I used fresh black truffle and the aroma and flavor were incredible. The caramelization process for the white chocolate adds such depth - don't skip this step!", "name": "Luxurious Indulgence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Abramovich", "datePublished": "2024-05-08", "reviewBody": "Caramelized chocolate is game-changing! I've never tried this technique before and now I'm obsessed. The custard has this incredible toffee-like undertone that pairs beautifully with the earthy truffle. My new signature dessert!", "name": "Innovative Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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